Grilled Corn with Hotlips Chili Butter

4 tablespoons butter, softened
2 tablespoons chopped fresh cilantro
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon sugar
Pinch ground red pepper
6 ears fresh supersweet corn, husked
Yield: 6 servings

Preheat an outdoor grill or prepare a charcoal fire.

In a small bowl, combine the softened butter, cilantro, salt, chili powder, sugar and ground red pepper. Brush corn lightly with mixture. Grill the husked corncobs directly on the grill over a gas burner or ash-covered coals, turning frequently, until some kernels turn golden brown, 10 to 12 minutes. Remove, brush with remaining chili butter. Serve with grilled chicken kabobs or chops.