> 6 ears corn with husks
> 6 tbsp butter
> 1 tsp light brown sugar
> 1/2 tsp crushed red pepper
> 1/2 tsp garlic powder
> 1/4 tsp ground cumin
> 1 tbsp lime juice
> 1 tbsp finely chopped parsley
> Butcher's twine
Place the corn in a large pot and cover with cold water. Let soak 5 min.
Meanwhile, in a microwave-safe bowl, combine the butter, sugar, red pepper, garlic powder, cumin, and salt. Cover with plastic and microwave 1 min., until butter melts. Let cool slightly, then stir in lime juice and parsley.
Set grill to medium-high. Drain corn and pull back husks without removing entirely. Remove any silk. Tie the husks back with butcher’s twine. Pat corn kernels dry with paper towels. Place on grill and cook 7 min., until browned in spots, turning occasionally. Brush corn all over with butter mixture. Grill another 3 min., turning and brushing with butter occasionally.