Grilled Corn with Chili and Manchego Cheese

Serves 6

Ingredients:

2 ounces/55 g Manchego cheese, finely grated
6 tablespoons/80 g butter, room temperature
1 small dried red chili (such as chile de árbol), finely chopped
1 tablespoon/less than 2 g coarsely chopped fresh flat leaf parsley
Salt and freshly ground black pepper
6 ears of yellow corn with husks

Method:

In a medium bowl, stir the cheese, butter, chili and parsley to blend.  Season the cheese mixture to taste with salt and pepper.  Prepare the barbecue for medium heat.  Fold back the husks from the corn cobs and remove the corn silk. Rewrap the husks around the corn. 

Place the corn on the grill. Cover and cook, turning occasionally, for 15 to 20 minutes, or until the corn is soft and juicy and the husks are lightly charred.  Pull the husk from the corn and immediately spread the cheese mixture over the hot corn.