Grilled Corn with Chile Lime Butter

To make the butter:

1 stick butter
3 cloves garlic, minced
1 tsp mild chili powder
Large pinch of paprika
Large pinch of cumin
3 tablespoons chopped cilantro
Salt and pepper
Juice of 1/2 lime

1 tablespoon olive oil
Ears of corn, husks removed
Salt and pepper

Blend the butter ingredients together and cover with plastic wrap. Place in fridge for at least 30 minutes to allow flavors to merge together.

Grill the corn without husks.

Right before grilling, add the oil to the butter mix and blend.  Brush onto the corn as they are grilled for about 5 minutes, turning as needed.

You can also use this butter mix on sweet potatoes, baked potatoes, or even on bread.