Corn with Chili Lime Butter

Ingredients

• 6 ears corn, husked
• 1/4 pound butter at room temperature, plus 3 tablespoons
• 2 teaspoons chili powder
• 1/4 teaspoon cayenne pepper
• Zest of 1 lime
• Juice of 1/2 lime
• Kosher salt
• Freshly ground black pepper
• Lime wedges for serving
• Type of fire: direct
• Grill heat: high

Directions

1. In a small bowl, combine 1/4 pound of the butter with the chili powder, cayenne pepper, lime zest, and lime juice, whisking until the mixture is smooth and evenly blended. Set it aside.
2. Rub the corn lightly with the remaining butter, then season it with salt and pepper to taste. Wrap each ear separately in aluminum foil.
3. Light 1 chimney full of charcoal. Once the coals are fully lit and coated in gray ash, dump them out and arrange them in an even layer across the charcoal grate. Clean the grill grate, then oil it.
4. Set the foil-wrapped corn on the grill and cook until the kernels are tender with a bit of char, about 20 minutes, turning the ears 4 times as they cook. Take the corn off the grill and let it rest for 3 to 5 minutes.
5. Carefully unwrap the foil, coat each ear with the chili-lime butter, and serve with the lime wedges.