I picked up this tidbit off the Kitchen Therapy website:
"Crumble some queso fresco into tiny pieces on a large platter. Brush the cooked corn cobs with butter and roll in the cheese. Maybe squeeze a lime over the top."
Last night I grilled the corn, buttered it right off the grill, and rolled it in my room temp crumbled queso freco cheese. Problem was, that cheese didn't stick, not one bit. I tried pressing it into the corn, mashing it in, nothing. Finally just sprinkled it all over the top and gave up. What's the secret? How do you make the cheese stick, even just a little bit, to the corn?