Sweet corn on the cob grilled over the coals offers one of the most delightful of summer dining pleasures. Our step-by-step recipe photo essay shows how easy it is to make it even more special with just a few added ingredients.

Peel back the husk from the ears and remove the corn silk and discard.

Leave the base and husk intact.

Put the husks back into place and soak ears in a pan of water for 20-30 minutes.

Combine 2 sticks softened unsalted butter, 2 teaspoons chipotle chile powder, zest of 2 limes, and 1 tablespoon kosher salt to create the chipotle-lime butter.

After corn has soaked, pull back husks and spread flavored
butter onto the corn with knife, spatula or pastry brush.

Push husks back into place. Butter mixture will help hold husks in place.

Place corn on grill over medium hot coals with grill closed. Grill for 10 minutes, then turn and grill for 5 more minutes, or until husks are darkly colored and corn kernels are tender.

Serve immediately and enjoy!