This method of preparing corn yields a result halfway between raw and boiled—it’s warm yet still slightly toothsome, with a fresh flavor. It’s easy and worth doing: Just place some cobs on a lit burner, then enjoy the smoky crust on each singed nugget. That "summertime barbecue" flavor is accentuated by sweet-smoked paprika, with lime juice and zest bringing more bite. Butter rounds out the flavor and sweetens the corn, while the herbs add freshness and the cheese pops with saltiness. <br /> <br />You can leave it just like this to serve as a side or as a filling for tacos. To make it into something a bit more "lunch-worthy," I recommend tossing the mixture with some spinach leaves for a light, bright salad.

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