1. Wrap each of 4 ears corn (silks removed, husks left attached) with a 2-inch band of foil to keep husks in place. Soak corn in a large bowl of cold water, 10 minutes. Remove from water, shaking off excess. Grill corn directly over heat source, turning often, until husks are charred and kernels are tender, 8 to 10 minutes.
2. Transfer corn to a platter. Peel back husks and spread 1/4 cup sour cream over cobs with a butter knife. Sprinkle evenly with 1/4 cup crumbled cotija or feta cheese and 1/2 tsp paprika. Season to taste with salt and pepper and serve immediately.
Besides bringing on a spike in temperature, summer brings us one of our favorite ingredients -- sweet corn. We love throwing this fresh it into all kinds of dishes, from soups to unconventional desserts.
Dan Wetzel, Ross Dellenger & SI’s Pat Forde react to the huge performance this weekend by Texas QB Arch Manning, Michigan and Notre Dame's spring games, Jaden Rashada entering the transfer portal, and more