Makes 6 servings. Difficulty
6 ears of corn, unhusked 1 stick of unsalted butter, at room temperature Zest of 1 lime 1 teaspooon lime juice 1 Tablespoon tarragon, finely chopped Salt and freshly ground black pepper 1 Tablespoon chile powder 1/8 teaspoon cinnamon
Soak the corn in the husks in a large pot of water for about 1 hour.
Prepare a grill.
On a large plate combine the softened butter with the tarragon, lime zest and lime juice. Season with salt and pepper and set aside.
In a small bowl, combine the chile powder and cinnamon; set aside.
Grill the corn in the husks over medium high flame, turning often, until the husks are evenly charred all over, about 20-25 minutes.
Remove the corn from the grill and let cool briefly. Carefully peel back the husks and remove the silk. Using the husks as a handle, roll the corn in the tarragon butter and sprinkle the spice rub over the top. Serve immediately.