Prepare grill. Gently pull back husks on corn and remove silk-like threads. Spread about 1 tablespoon butter evenly on each cob. Season to taste. Wrap each ear tightly with aluminum foil and place each cob on the grill, turning every 5 minutes. Grill for 25-30 minutes. Remove corn from foil during the last 10 minutes of cooking. Grill marks look great and they give a nice smoky flavor to the corn.
To Serve: Pour Crema Mexicana generously over the corn and sprinkle with Queso Fresco cheese.