Eloté (Grilled Corn on the Cob with Mayo, Chile and Cheese)

6 ears fresh sweet corn, in their husks
4 tablespoons melted butter
4 tablespoons mayonnaise or sour cream
½ cup crumbled Mexican queso añejo or queso fresco, or cheese like Parmesan, feta or farmer's cheese
1 tablespoon hot powdered chile
Fresh lime wedges

1. About an hour before serving, place the ears of corn in a deep bowl, cover with cold water and weight with a plate to keep them submerged. Light your charcoal fire until the bed of coals is medium-hot (alternately, light a gas grill on medium-high).

2. Lay the corn on the grill and roast for 15 to 20 minutes, turning frequently, until the outer leaves are blackened. Remove, let cool several minutes, then remove the inner husks and silk. About 10 minutes before serving, brush the corn with melted butter, return to the grill and turn frequently until nicely browned. Brush corn with mayonnaise, roll in grated cheese and sprinkle with chile. Serve immediately with lime wedges.

If possible, leave the stalks of the corn attached; they make nice handles when cooking and eating.