Recipe by Chef Jacquie
4 ears of corn (remove corn silk and keep husks on)
1 stick of butter
1/2 teaspoon cayenne pepper
Zest of 1 lime
4 Tablespoons of grated Parmigiano Reggiano Cheese
Make compound butter by placing softened butter in a small bowl.
Aadd cayenne pepper and lime zest and mix until completely incorporated.
Rub butter on corn, sprinkle cheese on top.
Rewrap the corn with its husk.
Grill for about 20 minutes.