Grilled Corn with Spicy Chili Butter

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.

Remove all but the innermost layer of the corn husk. Use scissors to snip off the tassel, or long silk ends, at the tip of the ear.

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.