Materials:

Spanish pepper (Smoked Spanish Paprika ) use, or similar; http://www.tienda.com/reference/pimenton.html

Italian cheese ( ricotta salata ) use, or similar; http://www.agferrari.com/index.php/item/item/3106.html

French Butter use, or similar; http://www.gourmetfoodstore.com/buttersandcreams/butters-and-creams-details-6708.asp?mscssid=G16QPHE9397S8HNA98UVW6DE2CW2BPB8

A)     Roast the corn directly and rotate on the grill till is chard and the corn turns from light yellow (fresh corn) to dark yellow (cooked corn)

B)      In a bowl mix;

¼ lb of Melted butter,

¼ lb of Grated cheese,

2 tbs of Spanish pepper,

the mix should feel like pasty and form into small/medium pellets

C)       Place mix from step B. on soup plate large enough to fit and roll the corn in it, the mix should stick to the corn.

If want a little more spice sprinkle more Smoked Spanish Paprika

To serve;

Cut fresh limes into quarters, place next to serving of corn see photo

then squeeze ¼ of the lime on the corn