Jalapeno and lime grilled corn

Instructions

1. Place corn in a large bowl and cover with cold water. Set aside for 1 hour. Pat corn dry with paper towel.
2. Meanwhile, combine melted spread, grated lime rind jalapeños, garlic, coriander and chives in a small bowl. Gently peel husks back from corn, keeping them attached and remove and discard silk. Brush three-quarters of the lime mixture over corn kernels. Gently pull husks back over corn.
3. Preheat a chargrill or barbecue grill on medium-high. Cook corn, turning occasionally, for 15 minutes or until charred and cooked through. Cut in half. Serve with remaining lime mixture and lime wedges.