Instructions: Melt the butter in a 10-inch skillet over medium heat. When the foaming subsides, 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, until the dark outlines of the kernels show through the husk and the husk is charred and beginning to peel away from the tip to expose some kernels, 8 to 10 minutes.

Transfer the corn to a platter. Carefully remove and discard the charred husks and silk. Using tongs, take each ear of corn and roll it in the butter mixture. Serve immediately, with lime wedges and salt to taste. "Perfect Vegetables" - New Cookbook from Cooks

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.

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

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