Ingredients:

• 4 tablespoons butter; softened
• 2 tablespoons fresh cilantro; chopped
• 1/2 teaspoon salt
• 1/2 teaspoon chili powder
• 1/4 teaspoon sugar
• Pinch ground red pepper
• 6 ears fresh supersweet corn; husked

Instructions:

1. In a small bowl, combine the softened butter, cilantro, salt, chili powder, sugar and ground red pepper.
2. Brush corn lightly with mixture.
3. Grill the husked corncobs directly on the grill over a gas burner or ash-covered coals, turning frequently, until some kernels turn golden brown, 10 to 12 minutes.
4. Remove, brush with remaining chili butter.
5. Variation: Wrap in foil after brushing with butter mixture and place in hot coals for 30 minutes until done.

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