Heat the cast iron grill pan with the lid placed inside on medium heat for 5 minutes.

Put the 4 ears of corn (with the husks still on) in the grill pan and place the lid on top.

Grill for 10 to 12 minutes until the corn is cooked, but still crispy.

Frequently rotate the corn until there are even grill marks on every side.

Let them cool off on a metal rack.

Shuck the corn.

Finely chop cilantro. A double-bladed chopper, like the thinkkitchen Mezzaluna Knife, will do just the trick!

In a bowl, mash the avocado with a fork. Add the mayonnaise, the feta cheese, the cilantro, and the lime juice and honey, if desired.

Spread the topping mixture on a big plate and roll the cooked corn in it until it’s thickly coated.

Sprinkle on the extra feta and cilantro to taste. Serve the corn with lime slices on the side.

Bite in and enjoy!