Grilled Corn on the Cob with Garlic Butter, Fresh Lime, and Queso Fresco

PreparationMake the garlic butter: Combine the butter and garlic in a food processor or with a mixer until smooth. (To mix by hand, let the butter get very soft, then beat in the garlic, finely minced, with a large wooden spoon.) Season to taste with salt and pepper. (The garlic butter can be made in advance, covered, and kept refrigerated up to 2 days, or frozen for a week. Bring to cool room temperature before serving.) Make the corn: 1. Heat your grill to high. 2. Place the corn on the grill, close the grill hood, and cook for 15 to 20 minutes, turning occasionally, until steamed through and hot but still crisp (test by carefully piercing with a knife). Unwrap the husks from the corn and immediately spread or brush with garlic butter. 3. Squeeze the limes on top and and sprinkle with cheese. Serve immediately. Bobby Flay's Boy Gets Grill Scribner

PreparationMake the garlic butter: Combine the butter and garlic in a food processor or with a mixer until smooth. (To mix by hand, let the butter get very soft, then beat in the garlic, finely minced, with a large wooden spoon.) Season to taste with salt and pepper. (The garlic butter can be made in advance, covered, and kept refrigerated up to 2 days, or frozen for a week. Bring to cool room temperature before serving.) Make the corn: 1. Heat your grill to high. 2. Place the corn on the grill, close the grill hood, and cook for 15 to 20 minutes, turning occasionally, until steamed through and hot but still crisp (test by carefully piercing with a knife). Unwrap the husks from the corn and immediately spread or brush with garlic butter. 3. Squeeze the limes on top and and sprinkle with cheese. Serve immediately. Bobby Flay's Boy Gets Grill Scribner