Mexican corn on the cob

Spice up barbecued sweetcorn with chilli, lime and lashings of melted butter.
Ingredients:
4 corn cobs
100g butter, softened
zest 1 lime
2 tsp chopped fresh chilli or 1 tsp chilli powder, mild or hot, depending how spicy you like it
lime wedges, to serve
Method:
1. Soak corn in cold water for 15 mins. Heat a griddle pan or barbecue and, when hot, place the corn directly on the bars. Cook for 30-40 mins, turning regularly, until the corn is tender and charred in spots.
2. Meanwhile, mash the butter with the lime zest and chili. When the cobs are done, top each with a knob of flavoured butter and serve with lime wedges.
Source: Good Food