📖 Instructions

1. Get the Corn Ready: If your corn still has husks, gently peel them back but don't remove them completely. You want them to stay attached at the base. Remove all the silk. If you're going completely naked with your corn (no husks at all), just peel them off and discard the silk. Rinse the cobs under cold water and pat them thouroughly dry with a clean kitchen towel.
2. Fire Up the Grill: Preheat your outdoor grill to a medium-high heat. You're looking for a temperature around 400-450°F (200-230°C). Make sure your grill grates are clean. A clean grate prevents sticking and gives you those beautiful grill marks.
3. Whip Up the Chili Butter: In a small mixing bowl, combine the softened unsalted butter, chili powder, smoked paprika, garlic powder, and a generous pinch of salt and black pepper. Squeeze in the fresh lime juice and use a fork or small whisk to mix everything together until it's super smooth and well combined. Taste it! Does it need a little more zing? Add more lime. Want it spicier? A tiny bit more chili powder or even a dash of cayenne.
4. Baste the Corn: Using a basting brush, generously coat each corn cob all over with the chili-lime butter mixture. Don’t be shy here; you want a good layer of flavor!
5. Grill 'Em Up (Husks On/Off): If Grilling with Husks On: Place the buttered corn cobs directly on the preheated grill grates. Close the lid and cook for about 15-20 minutes, turning every 4-5 minutes, until the kernels are tender and slightly charred, and the husks are mostly blackened. The husks act like a natural steamer, keeping the corn moist. If Grilling Husks Off: Place the buttered, naked corn cobs directly on the grill grates. Close the lid and grill for about 10-15 minutes, rotating every 2-3 minutes, until the corn kernels are tender-crisp and have lovely, slightly browned grill marks all around. Keep an eye on them to prevent burning.
6. A Final Flourish (Optional but Recommended!): Once the corn is cooked to your liking, remove it from the grill. If you want, give them another quick brush with any remaining chili butter. Sprinkle with some fresh chopped cilantro and an extra squeeze of fresh lime juice right before serving. This really brightens everything up.
7. Serve and Enjoy: Carefully transfer the hot grilled corn to a serving platter. Let them cool just slightly before digging in. Be careful, they'll be hot! These are best enjoyed immediately, perhaps with some extra lime wedges on the side for those who love an extra tang. Seriously, you've just made something amazing here!