From Mark Fischer, here's a combo that's especially good with ribs. Offer any leftover butter to spread on warm bread.
6 ears corn on the cob in husks
about 1/4 cup kosher salt
1/2 cup queso fresco (Mexican-style fresh cheese)*
1/4 cup butter, softened
1/4 cup mayonnaise
1 tsp. lime zest
2/3 cup coarsely chopped cilantro
1. Remove silks from corn but leave husks intact. Put corn in a large bowl with 1/4 cup salt and water to cover. Soak about 1 hour.
2. Heat a grill to medium-high (350° to 450°).
Meanwhile, whirl queso fresco, butter, mayonnaise, and lime zest in a food processor until fairly smooth. Add cilantro and pulse to blend. Spread half the butter mixture on a plate and spoon the rest into a small bowl.
3. Grill corn, covered, turning occasionally, until tender (peel back husks to check), 10 to 15 minutes. Peel back husks from cobs and tie with a strip of husk. Roll cobs in butter mixture on plate to coat (use a flexible spatula to help), then set on a platter. Serve with remaining butter and more salt to add to taste.
*find queso fresco at well-stocked grocery stores and Latino markets.
Cook 30 minutes
Prep 1 hour to soak corn
Per serving, using half of Butter mixture 144 cal., 48% (69 cal.) from fat; 4 g protein; 7.7 g fat (3.5 c sat.); 18 g carbo (1.9 g fiber); 459 mg sodium; 15 mg chol.