Grilled Corn with Chili Lime Butter

Beautiful sunshine and friends to enjoy it with. Grilled corn is universally enjoyed and an affordable treat for parties. But plain corn won't do... I spiced up this party with chili lime butter.

Saved husks will be your cooking vessel.

Guests will think the butter is snazzy, but it's a simple trick. For eight ears of corn, I used one stick of butter.

Mix to a gorgeous fire-y orange. And yes, I have a spatula that is shaped like a finger.

Slather on the fancy butter and replace the husk.

The husks can be a bit pesky, so I use the extra husk as a tie. What a lovely bow you've tied on the grilled presents for your guests.

A sweet gift to be messily unwrapped and enjoyed at the picnic table.

Grilled Corn with Chili Lime Butter
8 ears corn
1 stick unsalted butter
1 tablespoon chili powder (I prefer adobo chili powder)
Juice of half a lime
S&P

Prep ears of corn by removing inner silk, but without removing the husk. Combine butter, chili powder, lime juice and S&P. Cover corn in 1 (ish) tablespoon of prepared butter. Replace and secure husks. Grill corn over medium, indirect heat for 20-30 minutes (depending on your grill). Test corn for tenderness before enjoying.