1. Prepare the Chili Honey Butter: In a small bowl, combine the softened unsalted butter, honey, chili powder, smoked paprika, cayenne pepper (if using), and salt. Mix thoroughly with a fork until all ingredients are well combined and the butter is smooth and evenly colored. This can be done ahead of time and stored in the refrigerator.

2. Preheat Your Grill: Heat your gas or charcoal grill to medium-high heat. You want a good, consistent heat to get those lovely char marks and cook the corn evenly. If you don’t have a grill, a grill pan on the stovetop can also work.

3. Prepare the Corn for Grilling: If you haven’t already, husk your fresh corn on the cob, removing all silks. You can leave a little of the stalk on for a handle if you like. For frozen corn, ensure it’s fully thawed and patted dry.

4. Butter the Corn: Generously spread the chili honey butter all over each ear of corn. Don’t be shy – a good coating ensures maximum flavor and helps prevent the corn from drying out on the grill.

5. Grill the Corn: Place the buttered corn directly on the preheated grill grates. Close the lid if possible to help cook the corn through. Grill for about 10-15 minutes, turning every 2-3 minutes, until the kernels are tender, slightly charred, and have a beautiful golden-brown color. Look for those appealing grill marks as a visual cue of doneness.

6. Serve Immediately: Once cooked, remove the corn from the grill. You can brush with any remaining chili honey butter if desired. Garnish with fresh chopped cilantro, if using, and serve hot. The corn is best enjoyed right off the grill while it’s still warm and juicy.