Corn on the cob with Chilli Lime Butter
6 tablespoons butter or Earth Balance softened
1⁄4 teaspoon chili powder
1⁄2 teaspoon lime zest
1 teaspoon fresh lime juice
1⁄4 tsp chili flakes
6 ears corn, in the husks
Place the butter in a small bowl, add the chili powder, lime peel, lime juice, jalapeño and salt and mix well.
Shape the butter into any form you like, cover and place in the refrigerator until shortly before ready to serve, at which time allow butter to soften.
Heat grill to medium-high.
Place corn (in husk) on the grill, rotating the corn so you cook on all sides, for approximately 15 minutes total.
Remove from grill and cool slightly (so you are able to peel the husk) and peel. Place corn back on grill over the same flame for about 4 minutes, once again rotating the corn for even grill marks.
Serve the corn immediately with the chili lime butter.
Cooking option: Place the corn (in the husk) on a plate and microwave for 5 minutes (21/2 minutes per side); when ready to grill, remove the husks and grill over a medium-high flame for about 2 minutes per side.