Chili-Lime Corn on the Cob

You control the amount of heat, spicy or not; or so spiced up–

Into a plastic ziplock bag, put in 1/4 cup softened butter, 1 teaspoon finely grated lime zest, 1 teaspoon chili powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon granulated garlic; mush with fingers, combining all.

Pull back husks from 6 ears of corn, keeping bottoms attached.  Spread evenly with butter mixture, placing one ear of corn at a time into the bag, keeping hands from getting messy.

Fold husks back over ears, tie with meat string or with a snipped-off strand of husk.

Grill in indirect heat, cook corn until tender and charred for about 20 minutes, approximately. 

Salt & pepper, again.