Ingredients

6 tablespoons unsalted butter
2 medium cloves garlic, minced or pressed through a garlic press
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
8 ears fresh corn
1 lime, cut into 8 wedges
Salt to taste

Directions

Melt the butter in a 10-inch skillet over medium heat. When the foaming subsides, add the garlic, chili powder, cumin, paprika and cayenne. Cook until fragrant, about 1 minute. Turn off the heat and set aside.

Pull away most of the corn's husks, down to the last layer. Grill the corn over a medium-hot fire (you should be able to hold your hand 5 inches above the cooking grate for 3 to 4 seconds) turning the ears every 1 1/2 to 2 minutes, until the dark outlines of the kernels show through the husk and the husk is charred and beginning to peel away from the tip to expose some kernels, 8 to 10 minutes.

Transfer the corn to a platter. Carefully remove and discard the charred husks and silk. Using tongs, take each ear of corn and roll it in the butter mixture. Serve immediately, with lime wedges and salt to taste.