Just husk the corn, remove the silk and grill those cobs naked so they're lightly charred, sweet, slightly crisp with a roasty popcorn taste. While you can't beat a thick smear of butter, a sprinkle of coarse salt and pepper, I love anointing the cobs with a tangy-hot Mexican sauce and a dusting of salty cheese. The tangy-hot combination is remarkably simple. Just whisk together good mayonnaise, lime juice, chili powder, salt and pepper. It amplifies the corn's grilled flavor and balances its sweetness.