soak the husks by sprinkling water

microwave them for 3 minutes with the husks (if stem is too long for the microwave you can cut the corn at its base to fit it). The husks keep the moisture in and have a steaming effect resulting in juicy grileld corn. If corn you have is de-husked, wrap in a wet towel or a wet paper towel.

Let the corn cool a bit then carefully peel it

Hold it by the peeled husks and stem or insert a skewer by cutting off the stem at the base

Use a creme brulee torch and char the corn (Alternatively you can use a charcoal grill, gas grill or stove or even a wire rack on a glass top)

Mix the salt and chili powder and squeeze some lime juice, then dip the same lime in this mix and smear using the lime onto the grilled corn to serve