Recipe by Sheldon Lukow of Butchertown Hall in Nashville, Tennessee
12 ears corn
½ cup butter
½ cup chili powder
1 teaspoon onion powder
1 teaspoon salt
Eat this corn on the cob or slice it off and toss with the cheese, cilantro, and limes. You can even add other grilled veggies or meats to create a salad.
Shuck the corn and set aside. In a saucepan, melt butter, then whisk in chili powder, onion powder, and salt. Generously rub butter/spice mixture into corn and let sit so butter solidifies and doesn’t drip off, placing in refrigerator briefly if necessary.
Light a grill to medium heat and place corn on the grill. Turn regularly to achieve proper charring while cooking long enough to heat inside of cob, about 10 minutes.
To garnish, cut corn from cob or serve whole. Add cotija cheese (about 1 tablespoon per cob), cilantro, and lime.