Instructions:
- Carefully remove most of the husk and silk from the ears of corn. Pull the husks down gently towards the base, keeping them loosely attached.
- Place the prepared corn ears in a large bowl and cover completely with cool water. Soak for a minimum of 30 minutes.
- While corn soaks, combine the softened butter, lime juice, zest, coriander, chilli powder, salt, and pepper in a small bowl. Mix thoroughly until homogenous. Set aside.
- Heat your grill to a medium-high heat (around 375°F - 400°F). Ensure grates are clean and lightly oiled.
- Remove corn from the water bath, shake off excess water, and pat the kernels lightly with a paper towel.
- Place the cobs directly on the hot grates. Grill for about 4-6 minutes, turning regularly, until light char marks appear on the kernels.
- Pull the husks back up around the corn, creating a handle. Place the cobs back on the grill (or move to a cooler section). Grill for another 5-8 minutes, turning often, until the corn is tender and fully cooked.
- Remove corn from the grill. Immediately brush generously all over with the prepared Lime-Chilli Butter while still piping hot.
- Sprinkle with Cotija cheese, if using. Serve immediately.