Let butter stand at room temperature until soft, but not melted.

Using a spoon, mix the garlic and chili powder into the butter. Form the butter into a ball and place in refrigerator for at least 15 minutes.

Optional step: Remove silk and inner husk leaves. Pull back larger leaves from corn. Using two of the back leaves, tie remaining husk together into a bow before grilling. If you prefer to remove entire husk you can also do so.

Heat grill on medium temperature and place the corn with its husks on the grill racks. Cook for about 10 minutes, turning every 2 or 3 minutes to cook evenly. You’ll know it’s done when the corn deepens in color and starts to slightly char.

Rub down corn with garlic-chili butter and squeeze a slice of a lime over each ear.