Soak corn in cold water for 15 mins.
Heat a griddle pan or barbecue and,
when hot, place the corn directly on
the bars. Cook for 30-40 mins, turning
regularly, until the corn is tender and
charred in spots.
Meanwhile, mash the butter with the
lime zest and chili. When the cobs are
done, top each with a knob of flavoured
butter and serve with lime wedges.