8 ears Corn, shucked
1 tablespoon Olive Oil
1/2 cup crumbled Queso Fresco (fresh Mexican cheese) or Feta
1/4 to 1/2 teaspoon Cayenne pepper
2 Limes cut into wedges
Heat grill to medium-high. Brush the corn with the oil and sprinkle with ½ teaspoon salt. Grill, turning often, until tender and charred, 5 to 7 minutes.
Sprinkle the corn with the cheese and cayenne. Serve with the lime wedges.