Pull the husks up to cover the ears of corn, and place the corn in a large bowl or pot. Cover the corn with cold water, and place a large plate or other weight on top of the corn so that it remains submerged. Allow the corn to soak for at least 1 hour or as long as 4 hours.
Meanwhile, combine the sour cream, melted butter, lime juice, milk, salt, and pepper, to taste in a small bowl, and set it aside.
Preheat a grill to medium-high. Adjust the grilling rack so that it sits about 4-inches away from the fire.
Drain the corn but do not remove the husks. Lay the corn on the grill and cook, turning it frequently, until it is crisp-tender, about 15 to 20 minutes. Remove the corn from the grill and allow it to cool slightly. Then pull the husks back to form a handle, and brush the ears evenly with the sour cream mixture. Divide the cheese evenly among the ears of corn, coating them on all sides. Serve immediately.
Recipe courtesy of Emeril Lagasse, adapted from Emeril at the Grill, HarperStudio Publishers, New York, 2009, courtesy MSLO, Inc.