6 ears of Dutton Farm corn
1 clove garlic, finely minced
Zest of 1 lime
Juice of 1 lime
½ teaspoon chili powder
¼ cup mayonnaise
1 Tablespoon sour cream
½ cup chopped parsley
Salt & pepper to taste
½ cup finely shredded sharp Vermont cheddar cheese
Remove corn husks and silk. Place directly on a medium-hot grill, and cook for about 12 minutes, turning every three minutes, until the corn has brightened in color and has a few small charred spots all over. Remove from grill to a platter and cover with foil.
Mix together garlic, lime zest and juice, chili powder, mayonnaise, sour cream, parsley. Taste for seasoning, and add salt & pepper if desired. Pour dressing over the corn, turning to cover completely. Sprinkle shredded cheese evenly over the ears of corn and serve with plenty of napkins.