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Remove all but the last 3 or 4 husks from each ear of corn. Place on the grill for about 4 minutes per side, depending on the heat. Turn several times while grilling to expose all sides of the corn to the heat. Corn should be firm with a nice golden, roasted color. The corn silk dries right up and is easy to remove after grilling.
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While the corn is cooking, melt the butter in a saucepan and add the cayenne and lime juice. After the corn is cooked, pull back the husks and tie them back with a strip of husk to make a handle. Roll in melted butter and season with salt and pepper, to taste.
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