1/4 cup butter (unsalted) at room temp.
1 table chipotle powder
grated zest of 2 limes
2 teaspoons of of kosher salt
12 ears of corn
3 limes quartered

In a bowl, using a wooden spoon, mix the butter, chile powder, lime zest and salt into a smooth paste. Set aside at room temp. for 30 minutes.

Peel down the husks and remove the silk, make sure the husks remain attached. Brush on 1 tablespoon of Chipotle butter per ear of corn, cover back up with the husks

Grill the ears turning often so they cook evenly until the kernels are tender all over and the husks are charrred all over 10-15 minutes. Arrange the ears on a platter with the lime