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Remove the husks and silks from the corn.
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Bring a large pot of water to boil.
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Once the water is boiling, add the salt, a generous amount.
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Add the sugar.
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Place the corn into the boiling water, cover the pot, and allow the water return to a full rolling boil.
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Turn off the heat and keep the pot covered, allowing the corn to 'steep' for about 5 minutes.
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While the corn steeps, place the crumbled cheese on a plate and pour the sauce onto another.
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One by by, remove the corn from the post, shaking off any excess water, add corn cob holders (if using) and roll it in the sauce.
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Once the corn is throughly coated in the sauce, roll it in the cheese.
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Sprinkle the corn with the chopped cilantro and serve immediately.
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Remaining corn warm can be kept in the water for about 10 minutes without it becoming tough or overcooked.