Mexican Street Corn

Peel back corn husks, but do not remove. Remove silks; rinse corn. Fold husks back around corn. Tie husk tops with 100% cotton kitchen string to secure. Soak corn in enough water to cover 1 to 2 hours; drain.

Grill corn, covered, over medium 30 to 35 minutes or until kernels are tender, turning once. Remove string and pull back husks. Tie husks with string to hold open.

Place corn on a platter and brush with oil. In a small bowl combine chili powder, cayenne pepper (if desired), and salt; sprinkle over corn. Top with cheese, cilantro, and, if desired, lime zest. If desired, serve with lime wedges.