Corn on the Cob Mexican-Style

To grill corn

Soak the unhusked corn in cold water for about 10 min. Drain and grill the ears over a medium-high heat until the husks are charred, about 10 min. Shuck the corn (using heavy gloves) and continue to grill an additional 10 min, until the kernels are browned in spots. Turn the ears often during cooking.

To boil corn

Bring a large pot of water to a boil; add a pinch of sugar, if desired, to enhance the naturally sweet flavour of the corn, but avoid adding salt which makes the kernels hard. Pull the husks and silk off the ears of corn, then add the corn to the pot. Return the water to a boil again and cook the corn until crisp-tender, 6-7 min, depending on the size, variety, and freshness of the ears. Drain.

To microwave corn

Remove all but the innermost husks from corn in order to keep the ears moist during cooking. Cook the ears in a microwave oven, at maximum intensity, about 4-5 min for one single ear, 7 min for 2. Let the corn rest and cool down a few minutes before serving.

Prepare the condiment

While the corn is cooking (whatever the chosen method), in a small bowl, whisk together the mayonnaise and cayenne pepper. Shred the Feta cheese, then add it to the bowl.

Brush the cheese mixture onto the hot corn. For a truly Mexican twist, you may serve the corn on the cob with lime wedges.