Makes 4 servings
4 ears of corn, with husk
2 T. olive oil
Salt and pepper, to taste
3 T. dried oregano
3 T. dried chile flakes
1 c. chopped parsley
2 cloves garlic, chopped
1 c. Jocoque Seco
1/4 c. lemon juice
Roast the corn with the husks on a hot grill for 20 to 30 minutes, turning frequently. Husk the corn, coat with olive oil and salt and pepper, and grill again until partially browned and tender.
Make a dip by mixing the rest of the ingredients, and spread the dip on the corn. Serve hot.