Cuban Style Grilled Corn on the Cob

You can thank Chef Flay for this one.
8 ears corn

4 limes, fresh quartered

garlic butter, recipe follows

1/2 cup Cotija cheese (sort of a Mexican Parmesan), grated

2 tablespoons chives, chopped for garnish

Garlic Butter 1 cup unsalted butter, slightly softened

8 garlic cloves, peeled and coarsely chopped

1/4 habanero pepper, seeded

1/4 bunch fresh chives salt & freshly ground black pepper

Preheat grill to medium. Peel back the husks of the corn without removing them. Remove the silks and recover the corn with the husk. Soak in large bowl of cold water for 30 minutes. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes. Unwrap corn and brush with the garlic butter. Sprinkle with the cotija cheese and squeeze with lime. Sprinkle with chopped chives, to garnish.

For Garlic Butter: Combine butter, garlic, habanero, and chives in a food processor and process until smooth. Season with salt and pepper; Set aside until ready to use.