Place the ears of corn with the leaves on the grill for approx. 30 minutes.
Take them out, remove leaves, and spread the corn with butter, adding salt and pepper to taste before placing them again on the grill. Cook turning them over now and then so that they don’t burn and leave them there until tender.
Serve with lemon juice, mayonnaise, powder piquin chilli, and a drizzle the grated cheese on top.