4 ears of Local Massachusetts Corn, shucked
¾ c. Mayonnaise
8 oz. L’essence du Fromage Feta, crumbled
2 tbsp. Cilantro, minced
Jansal Valley Cayenne to taste
1 lime, cut into wedges
Grill corn until kernels are golden brown and some spots are slightly charred. Spread grilled corn with a thin layer of crème fraiche, and then roll in feta and cilantro. Sprinkle the corn cobs, while rotating, with a dash of cayenne. Squeeze lime juice from wedges to taste.