I'm such a fan of corn on the cob that I rarely do more than grill or steam it, but on a recent visit to West Palm Beach we tried the esquites - Mexican-style grilled corn - at Rocco's Tacos & Tequila Bar.

I had to get the recipe. I learned that the corn is fashioned after a traditional Mexican street food that Rocco had in Jalisco. It's perfect for a backyard barbecue.

Rocco's Esquites (Grilled Mexican Street Corn)

4 ears sweet corn, husks intact

8 tablespoons mayonnaise

1/2 pound cojita or feta cheese, crumbled fine

1 cup chopped cilantro, or to taste

Ground chili powder (hot if you like) in a shaker

Sea salt

2 limes, cut into wedges

Pull the husk back from the corn just enough to remove the silk. Brush corn with mayonnaise and pull husks back around the ears.

Place corn on a hot grill and cook, turning to brown all sides, for about 6 minutes total. Remove from grill and, using tongs, pull back husks to form handles. Brush corn again with mayonnaise.

Divide cheese among 8 plates, and mix with cilantro. To eat the corn, sprinkle it with the cheese mixture and season to taste with chili powder, sea salt and lime juice. Makes 8 servings.

Per serving: 242 calories (63 percent from fat), 17.8 g fat (6 g saturated, 4.2 g monounsaturated), 30.5 mg cholesterol, 6.3 g protein, 17.2 g carbohydrates, 1.7 g fiber, 407 mg sodium.