Preheat your grill to medium-high heat, ensuring the grates are clean and lightly oiled to prevent sticking.
Peel back the outer husks of the corn ears, removing most of the silks, but leave a few layers of husk intact for smoky flavor and protection during grilling.
Place the ears directly onto the hot grill, husk and all, and close the lid. Let them cook for about 10-12 minutes, turning every few minutes with tongs so they char evenly and develop smoky flavor.
While the corn grills, melt the butter in a small bowl and prepare your seasoning ingredients nearby for quick application.
Once the husks are charred and the kernels look plump and slightly roasted, use tongs to carefully remove the ears from the grill and set them on a platter.
Carefully peel back the husks, revealing the golden, slightly charred kernels inside. Be cautious of steam and residual heat.
Brush each ear generously with melted butter, allowing it to seep into the crevices for a rich, glossy finish.
Sprinkle with coarse sea salt and chili powder to add flavor and a touch of heat. Squeeze fresh lemon juice over the top for brightness.
Garnish with chopped cilantro or parsley for a fresh herbal note and serve immediately while still warm and juicy.
