Mexican Corn on the Cob

Prepare corn

1. For Slow Cooker method - add 1/2 cup water to to the slow cooker add cleaned corn on the cob. Cover and cook on low for 5-6 hours or high for 2-3 hours. OR Keep corn in the husk following this slow cooker Corn on the Cob method.
2. Corn on the Cob Stove Top - Over medium high heat bring a large stock pot of water to a boil. Place clean corn in the pot and cover bringing the corn back to a boil. Cook for 3-10 minutes according to your preference. Remove with tongs and let cool.
3. To Grill Corn on the Cob - Remove a couple of layers of the husks and soak the corn in a large pot of water for 15 minutes. Pull down the husks to remove the silk, but keep a couple of layers intact. Over medium heat on oiled grates grill the corn turning them to char the whole corn. Place your corn on indirect heat (sides or a top grill) and cook for about 15 minutes. Remove with tongs and cool before handling.

Cheese Mix

1. In a shallow bowl or dish mix cheese, chili and salt together. Coat corn with melted butter and then roll into cheese mix. Garnish with cilantro and serve with lime. Squeeze lime over corn and enjoy!