Prep time: 25 minutes • Cook time: 10 minutes

For the Butter:

Let butter stand at room temperature until soft, but not melted.

Using a spoon, mix the garlic and chili powder into the butter. Form the butter into a ball and place in refrigerator for at least 15 minutes.

For the Corn:

Optional step: Remove the silk and inner husk leaves. Pull back the larger leaves from the corn. Using two of the back leaves, tie the remaining husk together into a bow before grilling. If you prefer to remove the entire husk you can also do so.

Heat grill and place the corn with its husks on the grill racks. Cook for about 10 minutes, turning every 2 or 3 minutes to cook evenly. You’ll

Rub down the corn with the garlic-chili butter and squeeze a slice of lime over each ear. know it’s done when the corn deepens in color and starts to slightly char.