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Preheat a grill to medium-high. Remove the corn from the water and shake off any excess. Grill the corn in the husk until the husk begins to brown, about 5 minutes per side with a total of 15 to 20 minutes of cooking. The corn should be tender when pierced with a knife.
In a small bowl, combine the butter, jalapeno, lime zest and garlic. Slather the butter mixture on the corn and sprinkle with the cheese. Season with salt and pepper. Serve hot.
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Chicken Mole Nachos
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