Mexican Corn-on-the-Cob

8 ears of fresh con-on-the-cob, h the corn about 4 inches from the coals, turning the ears often with tongs and brushing them several times with the butter.usk removed
2 sticks of salted butter, melted
Salt to taste
Fresh ground black pepper to taste
2 cups of Mexican crema (or sour cream)
3 cups of fresh-grated Queso Anejo (or Parmigiano-Reggiano)
1/2 cup of chile powder

Prepare an outdoor grill.

When the coals are completely covered with gray ash, grill the corn about 4 inches from the coals, turning the ears often with tongs and brushing them several times with the butter.

After about 5 minutes, or when the corn is beginning to color, remove the ears to a platter.

Sprinkle the ears lightly with the salt and the pepper.

Place the crema in a shallow bowl, the cheese on a large plate, and the chile powder in a salt shaker.

Allow the corn to cool until it is easy to handle but still warm.

Roll the ears on corn in the crema and then drain off the excess.

Then roll the ears in the cheese.

Finish the ears by sprinkling with the chile powder to taste, and drizzle each one with a little more crema and melted butter.

Serve.