Chili-Lime Butter½ cup unsalted butter, at room temperature3 cloves garlic, minced½ tsp. 7 Blend Hot Chili Pepper Seasoning1 pinch paprika1 pinch ground cumin2-3 Tbsp. fresh cilantro, choppedSalt and pepper to taste1 Tbsp. lime juice (juice from ¼-½ lime)
1 Tbsp. olive oil4-8 ears of corn, husks and silk removed
1.To start the chili-lime butter, mix butter and garlic in a bowl until well blended. Work in 7 Blend Hot Chili Pepper Seasoning, paprika, cumin, and cilantro until well mixed. Add salt and pepper to taste. Add lime juice and mix again.
2.Cover and refrigerate for at least 30 minutes to blend the flavors. Let sit at room temperature for about 30 minutes before serving. If the lime juice separates out upon standing, stir to blend.
3.Prepare a fire in a charcoal or gas grill.
4.Meanwhile, mix olive oil and 1 Tbsp. of chili-lime butter in a small bowl using a fork to blend well. Spread or brush the mixture lightly onto the corn.
5.Grill ears of corn, turning as needed. They should be evenly cooked through, lightly charred in some places and golden in others, but not heavily scorched, 5-6 minutes. The kernels should taste tender and sweet but also have the scent of the fire.
6.Transfer corn to a platter and serve at once with the remaining chili-lime butter, salt, and pepper.