Grilled Corn on the Cob with Chili, Lime Butter

I've made this numerous times.  You can play with the butter combinations, if you wish.  I just love the taste of chili and lime together.  You could try making garlic butter instead.



Ingredients for butter:

1 1/2 sticks unsalted butter, slightly softened
1 tsp chili powder, medium heat or less, don't want to overpower the sweet corn
1 tablespoon zest of lime, green parts only
salt and pepper to taste

For the corn:

8 ears corn, silks removed but the husks left on, soaked in cold water for at least 10 minutes.

Preparation:

Heat the grill to high.

Combine the butter, chili powder and lime in a small bowl and mix well.  Season to taste with salt and pepper.  Pull the husks of the corn back and liberally spread butter all over the corn cob.  Pull the husk back up and tie with heat resistant twine.  Place the corn on the grill, close the grill and cook for 10-15 minutes until corn is crisp but tender.  Pull back the husks and serve.  If you want, you can skip slathering the butter on the corn.  Just take corn out of the water, pull the husk back up, tie and then serve the butter alongside the corn.

Serves 8.