Indian-Spiced Grilled Corn with Butter, Lime and Cilantro

To make garam masala: Place cardamom seeds, coriander seeds, cumin seeds, peppercorns, cloves, fennel seeds, cinnamon stick and star anise in a dry skillet; cook over medium-low heat until fragrant and spices are light brown, stirring frequently. Set aside to cool.

Place toasted spices, along with nutmeg, in a spice grinder. Pulse until you get a fine grind. Set aside 1 tablespoon to use in this recipe, then store the rest for up to 3 months for another use. (It's a wonderful seasoning for chicken, potatoes or other vegetables.)

Prepare spices for corn: In a small bowl, combine the reserved 1 tablespoon garam masala, 1 1/2 tablespoons ground cumin, the paprika, cayenne pepper and kosher salt. Set aside.

For corn: Peel corn husks back, but do not remove; remove silks. Pull husks back around ears. Place ears in two very large bowls, two 13x9-inch pans or a clean sink. Cover with cold water. Soak corn 60 minutes. Drain.

Prepare a gas or charcoal grill for direct cooking over medium heat. Grill corn, uncovered, until kernels are tender, 25 to 30 minutes, turning and rearranging ears occasionally. Remove corn from grill, pull back husks and immediately brush corn generously with melted ghee. Liberally sprinkle spice blend and cilantro over corn. Finish with a squeeze of lime.