Herb butter for grilled corn

You've probably seen this done many times and never done it yourself. It couldn't be easier or tastier or say "Summer!" any louder.

We went to the Central Market this weekend near the intersection of Florida and New York Avenues in The District. It's a loud, industrial, dirty, primarily wholesalers market that covers about eight city blocks. We didn't see the entire thing -- it's just too big and some places are not open on the weekend, but there were a few interesting things that stood out. One of them is a West African grocer and butcher. The butcher counter was absolutely packed and all you could hear was the din of Bantu (maybe?) over the butcher's saw cutting goats. The second thing that we liked was a vendor called The Mexican Fruit Stand (I think that's what it's called). Kind of a mini-green grocer, all fruits and veggies from Mexico. We bought a crate of corn on the cob and some lovely tomatoes. I spent most of Sunday shucking and boiling and de-cobbing corn to have in the freezer for the winter.

I saved out a few ears of corn to eat this week. Last night I grilled corn and made herb butter for it. This is how it goes:
~1 stick of organic unsalted butter
good quality chili powder to taste (I used one that wasn't very spicy but had a good chili pepper flavor - something I found in a latino grocery)
a pinch of kosher salt
a handful of chopped fresh cilantro
a squeeze of fresh lime

Chunk up the butter and dump everything in the food processor. Whiz around until everything is well incorporated. Plop out onto a piece of wax paper and roll/shape it into a log and refrigerate until ready to serve on hot, grilled corn on the cob. Serve with an iced cold Margarita. :) It (the buttered corn or the 'rita) is a great southwestern accompaniment for grilled flank steak. It would be great to garnish a nice charcoal-grilled steak with a little pat of this as well. Does this herb butter on corn scream summer to you?! It does to me! Woohoo, summer has arrived!