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Choosing Ears of Corn: Look for corn with tassels that are brown and sticky to the touch. If the tassels are black or dry, the corn is old. Feel each ear through the husk, without peeling it, to check for even plump kernels.
Storing Corn: It is possible to harvest large quantities of corn, and whether you are picking the ears yourself from a field or buying them at a market, it's possible that you will need to store the excess. Be cautious to store correctly. Corn can develop mold, attract worms or simply lose its flavor in storage. You should preserve corn quickly to maintain its quality and reduce the risk of losing it to spoilage.
Freezing Corn: Blanch corn ears by bringing a pot of water to a boil and placing the ears in the water after removing the husk for about 10 minutes. Then, cool in ice water for double the amount of time the ears spend boiling. You can store the corn in a freezer for up to 12 months at 0 degrees Fahrenheit.
Using frozen corn: Thaw before preparing it.
Heat a grill to high and brush grill with oil. Make seasoning mixture.
Seasoning Mixture: Combine chile powder and cayenne in a small bowl.
Grill corn, turning occasionally with tongs, until cooked through and lightly charred, about 10 minutes. Remove from grill and immediately brush each ear with 1½ tsp. mayonnaise. Sprinkle each with 1 Tbsp. cheese and a pinch of seasoning mixture. Squeeze 1 lime wedge over each ear, garnish with chopped cilantro and serve.
