Ingredients 6 ears fresh sweet corn in the husk

4 tbsp. melted Kerrygold

Salted Butter

1½ cups mayonnaise OR ½ cup mayo and 1 cup sour cream or plain Greek yogurt

¼ to ½ teaspoon ground cayenne (to taste)

1 tablespoon freshly squeezed lime juice

2 tablespoons each finely shredded cilantro and/or mint*

1½ cups finely grated Kerrygold

Reserve Cheddar Cheese

*The combined flavor of cilantro and mint is unusually tasty. If you’re not a cilantro fan, you can use just the mint, or a mint/basil combo.

Place all six ears of corn in the microwave, and cook on high for 6 minutes

While corn is cooking, mix mayonnaise with cayenne, lime juice and cilantro and mint, to taste

Remove corn from microwave. Let cool slightly. Once corn can be handled, peel back the husks and remove the silk. (If keeping husk on, bunch them together and twist a bit.)

Brush corn with butter

Place over medium-hot grill, with husks away from direct heat, turning cobs frequently until well browned

When done, immediately slather corn generously with mayo

Roll ears in cheese. Enjoy!