Instructions: Cream together the butter and lime zest. Can be done up to 3 days ahead.

Preheat gas grill on medium-high or light charcoal fire and let burn down to white coals. Position rack 6" above heat. Brush ears of corn with corn oil, lay them on the grill. Cover grill. Cook corn, turning once or twice, until it is hot and steaming and lightly marked by the grill, 4 to 6 minutes. Serve, offering lime butter for spreading and chili powder for shaking onto the corn.

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