Preheat a grill
. Combine the lime zest
, chipotle powder, garlic, paprika, salt and sugar
in a bowl and stir with a fork until combined. Mash
in the butter until thoroughly mixed in with the spices
back (but don't remove) the husks from the corn and remove the silks. Brush the corn
generously with the butter and fold the husks back over the corn. Grill over medium heat, turning occasionally, until the corn is cooked through and bright yellow, 12 to 15 minutes.
Cook's Note: This butter can also be used as a wet rub on grilled meats with a dab
at the end of cooking, just before serving.