Recipe: Grilled Corn on the Cob

Adapted from the recipe by Marc Murphy,

Start to Finish: 10 minutes

Servings: 6 ears of corn


6 ears of corn, in their husks
1 cup unsalted butter, room temperature
1 tablespoon chili powder or paprika
1 teaspoon cayenne pepper (omit if you want less spice)
Juice of 3 limes
Salt and pepper, to taste
1 cup cotija or feta cheese


  1. Heat grill to medium-high. Grill corn in their husks until they start to blacken, about 3 minutes per side.
  2. Combine butter, chili powder or paprika, cayenne pepper, lime juice, and salt and pepper.
  3. Peel back the corn husks, leaving on to use as handles while eating. Rub chili-lime butter all over the corn and garnish with cheese. Sprinkle on additional salt and/or pepper, if desired.

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