Grilled Corn with Spicy Chili Butter

Sauteing the spices with the butter and garlic brings out their flavor. Because salt does not dissolve readily in butter, it's best to serve the salt on the side.

6 tablespoons unsalted butter
2 medium cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper

8 ears fresh corn, (prepared according to the directions below)
1 lime, cut into 8 wedges
Salt

Melt the butter in a 10-inch skillet over medium heat. Add the garlic, chili powder, cumin, paprika, and cayenne and cook until fragrant, about 1 minute. Turn off the heat and set aside.

Grill the corn over a medium-hot fire (you should be able to hold your hand 5 inches above the cooking grate for 3 to 4 seconds), turning the ears every 1 1/2 to 2 minutes, 8 to 10 minutes.

Transfer the corn to a platter.

Carefully remove and discard the charred husks and silk.

Roll each ear of corn in the butter mixture.

Serve immediately, with lime wedges and salt to taste.


PREPARING CORN FOR GRILLING

1. Remove all but the innermost layer of the husk. The kernels should be covered by,
but visible through the innermost layer.

2. Use scissors to snip off the tassel, or long silk ends, at the tip of the ear.