INGREDIENTS

1. 6earscorn, with husks
2. 1/2cupreal butter, softened
3. 1/2teaspoonlime zest
4. 3tablespoonslime juice
5. 1-2teaspoon groundred chiliesor chili powder

DIRECTIONS

1. Prepare chili-lime spread by mixing all the ingredients together.
2. Heat coals or gas grill.
3. Remove large outer husks from each ear of corn;turn back inner husks and remove silk.
4. Spread each ear of corn with about 2 teaspoons of chili-lime spread;reserve remaining spread.
5. Pull husks up over ears and secure ends with fine wire(I don’t secure mine)
6. Grill corn uncovered 3 inches from MEDIUM heat 20-30 minutes,turning frequently,until tender.
7. Serve corn with remaining spread.
8. ***TIP***I grill my corn on my gas grill,on the top rack, covered,and it came out the same as directed.