Mark Bittman’s Pan Grilled Corn with Chile

-Shuck 4 ears of corn.

-Cut the kernels off of each ear, by holding the ear from the top and carefully running a knife down the ear.

-Finely dice 2 jalapeno peppers.

-Put 2 cloves of garlic through a press.

-Put 1 TBS butter in a large skillet over high heat.

-When hot, add the corn, the diced jalapenos and the garlic.

-Cook stirring occasionally until well browned, then add the juice of 1 fresh lime and some salt and pepper to taste.

Grilled Corn with Cotija, Lime and Chile

-Soak 4 un-husked ears of corn in water for 10 minutes.

-Set a rack 5-6 inches over the flame/glowing coals and grill corn until husks are charred, 10 minutes.

-Shuck the corn, then grill it until some kernels are browned in spots, about 10 more minutes. 

-Whisk together ¼ cup mayo and 1/8 tsp cayenne.

-Spread may mixture over the corn, then sprinkle the corn with ¼ cup cotija cheese. 

-Serve with fresh lime wedges.