Mexican-style barbecued corn
Preheat the barbecue. Put the corn cobs in a large pan of salted water over a high heat. Bring to boil, then simmer gently for about 15 minutes, or until cooked through. Drain in a colander and let steam dry.
Brush the corn with a little oil and season with salt and pepper. Place on the barbecue and cook, until bar-marked all over, turning occasionally.
Meanwhile, finely grate and spread the cheese out on a shallow baking sheet or plate. Sprinkle the barbecued corn with paprika, then roll in the Pecorino cheese. Serve with lime wedges for squeezing over.