Hot Buttered Chili-Lime Corn

I totally love corn on the cob, and this is one of my favorite ways to serve/eat it.  This is sweet corn hot off the grill and buttered and seasoned.  

4 ears corn, husks and silk removed

Heavy-duty foil

2 Tbsp butter, softened

1 tsp chili powder

1/2 tsp salt

1/2 tsp freshly grated lime peel

Prepare outdoor grill for grilling over medium heat.

Layer two 20" x 18" sheets heavy-duty foil to make a double thickness.  Place corn on center of foil.  In a cup, stir butter, chili powder, salt, and lime peel until blended.  Dot butter mixture on corn and bring short ends of foil up and over ingredients; fold over two times to seal well.  Fold remaining sides of foil two times to create a packet that seals in juices.  

Place foil packet on hot grill rack over medium heat.   Cook corn, turning packet over once halfway through cooking, 12 minutes.  Remove packet from grill.  

Before serving, with kitchen shears, cut and X in top of foil packet to let steam escape, then carefully pull back foil to open.  Serve corn with lime wedges, if you like.