8 ears corn
4 tsp. chili powder
2 tsp. paprika
2 Tbs. sea salt
1 tsp. white pepper
8 oz. unsalted butter, softened
2 limes, cut into quarters
Instructions:
In a small bowl, combine chili powder, paprika, salt and white pepper. Add butter and stir to combine.
Place about two-thirds of spice-butter mixture in a line down the center of a sheet of parchment paper. Reserve remaining one-third in a bowl to baste corn while grilling.
Roll the parchment paper around the butter, creating a cylinder of butter. Place in freezer and chill for about an hour. Remove and slice into pats to be served with the grilled corn.
Peel back husks of the corn but do not completely separate them from the cob, so they can serve as handles for corn on the cob. Remove silks from the corn.
Rub corn with spiced butter mixture.
On a hot grill, cook corn until evenly browned but not burned, about four minutes.
Baste with spiced butter mixture and turn frequently until done. Serve hot off the grill with remaining pats of spiced butter and lime wedges.
