12 corn ears, with husks
1 stick room-temperature, unsalted butter, divided
4 teaspoons chili powder
2 garlic cloves, peeled and finely chopped
1 tablespoon honey
1/2 cup finely chopped, fresh cilantro
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

Preheat grill. Place the corn ears in their husks over low-burning coals (or over low heat on a gas grill) and cover grill. Cook corn, turning occasionally, until it is tender, for 35 to 45 minutes. Transfer corn (still in husks) to a serving platter.

Meanwhile, In a small, heavy skillet over medium heat, melt 2 tablespoons of the butter. Stir in the chili powder and garlic and cook, stirring continuously, until garlic is golden and chili powder is fragrant, for less than 1 minute. Transfer mixture to a food processor, then add the honey, cilantro, remaining butter, the salt and pepper; pulse to combine. Transfer chili-cilantro butter to a bowl and serve with grilled corn.

Makes 12 servings.

— From "The Farm" by Ian Knauer.