Preheat the grill to medium heat.
In a small bowl mix the butter, cilantro, 1 tablespoon lime juice, 1 teaspoon lime zest, salt and pepper. Cover tightly with plastic wrap and chill in refrigerator for 30 minutes or until ready to use.
Grill the husked corn over medium heat, turning occasionally on all sides, until speckled with char spots and tender, about 8-10 minutes.
Remove the corn from the grill and serve with the cilantro butter and grated cheese, if desired. Enjoy!
*To store any leftover cilantro butter, scoop the butter onto plastic wrap, roll it up and cinch each side of the wrap, twisting until the butter looks like a log for easy slicing. Store up to 2-3 weeks in the refrigerator.
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