# Ingredient List:
→ Corn
01 - 4 large fresh ears of corn, husked
→ Chili lime butter
02 - 4 tablespoons unsalted butter, softened
03 - 1 teaspoon chili powder
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon garlic powder
06 - 1/4 teaspoon ground cumin
07 - Zest of 1 lime
08 - Juice of 1 lime (about 2 tablespoons)
09 - 1/2 teaspoon sea salt
10 - 1 tablespoon fresh cilantro, finely chopped (plus extra for garnish)
→ To serve
11 - Lime wedges
# Step-by-Step Instructions:
01 - Heat the grill or grill pan to medium-high, about 400°F.
02 - Place a damp towel under one ear for stability. Using a sharp chef's knife, cut each husked ear lengthwise into four even quarters to form ribs.
03 - In a small mixing bowl, combine softened butter, chili powder, smoked paprika, garlic powder, cumin, lime zest, lime juice, sea salt and chopped cilantro; stir until smooth and fully incorporated.
04 - Lightly brush each corn rib on all sides with a portion of the chili lime butter to coat evenly.
05 - Arrange ribs cut-side down on the hot grill and cook 8–10 minutes, turning occasionally, until kernels are charred in spots, tender and edges begin to curl.
06 - Transfer hot ribs to a platter and immediately brush with the remaining chili lime butter so it melts into the warm corn.
07 - Scatter extra chopped cilantro over the ribs and serve immediately with lime wedges on the side.
