Chili and Cumin Buttered Corn on the Cob

• 1 12 tablespoons butter, melted
• 1 teaspoon chili powder
• 12 teaspoon salt
• 12 teaspoon ground cumin
• 14 teaspoon black pepper, freshly ground
• 18 teaspoon ground red pepper
• 6 ears corn, with husks
• lime wedge

1. Prepare grill.
2. Combine butter and next 5 ingredients (through red pepper) in a small bowl; set aside.
3. Pull husks back from corn; remove silks from corn.
4. Place them on the grill.
5. Brush butter mixture evenly over corn.
6. Grill until nice grill marks appear on the cobs, 10 - 15 minutes.
7. Serve with lime wedges.
8. Note: Corn on the cob is best husked just before it goes on the grill.
9. Cobs are like bananas -- they loose their freshness once the husk has been pulled back.
10. When buying corn, do not even peek -- just run your fingers down the cobs to make sure that they are uniformed -- check there are no worm holes.
11. Basically, you want to grill the corn enough to get nice grill marks -- anything more will dry out the cobs.
12. Once they are cooked, take them off the grill and let them sit for 5 - 10 minutes, depending on how dense the cobs are.
13. This way, they won't burn the mouth.

butter, chili powder, salt, ground cumin, black pepper, ground red pepper, corn, lime wedge

Taken from www.food.com/recipe/chili-and-cumin-buttered-corn-on-the-cob-246612 (may not work)