Using two pieces of corn per foil pack makes them easy to handle and you can multiply this recipe by as many “corn packs” as you need.
1 tablespoon melted butter
½ teaspoon chili powder
zest of 1 lime
1 teaspoon fresh lime juice
¼ teaspoon salt
Pre-heat your grill to a medium heat, about 350 C.
Melt the butter and add the rest of the ingredients. Place corn on foil and brush it with the chili-lime mixture — you should use it all up -- and seal it really well to avoid leaking butter.
Cook it for about 25 to 30 minutes with the lid down until the kernels are tender. Turn every 10 minutes.
To prepare corn in the husk, peel back the husk and pull out the silk. Rewrap the corn in the husks and put in a bowl of water to soak for 20 minutes. Shake off water. Grill for 25 to 30 minutes. Brush on the chili-lime butter before serving.