In a small dish mix together 5 tablespoons of softened butter, half a teaspoon of garlic powder and 2 teaspoons of finely chopped fresh parsley. Refrigerate until ready to use. To grill corn—slather corn with butter and wrap tightly in an aluminum foil packet. Grill 30-35 minutes over the hottest part of the grill. (Alternatively, you can remove the silks, tie up the husks around the ears with string, and soak for 45 minutes in water before grilling in-husk).
Grilled Corn with Lime Butter : Tyler first soaks corn in water before putting the cobs on a hot grill. The corn is done when it feels soft to the touch. Take the corn off the grill and carefully peel back the husks and remove the silks. Tie each husk in a knot so you can hold on to it like a handle; roll each cob in lime butter and queso fresco, then sprinkle with homemade Ancho Chile Rub.