To make Pecan Butter:

In a small bowl, using a fork or a wooden spoon, beat the butter until soft. Mix in the pecans to distribute evenly. Refrigerate if not using immediately.

To make Lime Butter:

In a small bowl, using a fork or a wooden spoon, beat the butter until soft. Mix in the lime zest and juice to distribute evenly. Refrigerate is nto using immediately.

To make Chili Butter:

In a small bowl, using a fork or wooden spoon, beat the butter until soft. Mix in the chili powder and cumin seeds to distribute evenly. Refrigerate if not using immediately.

To make Italian Herb Butter:

In a small bowl, using a fork or a wooden spoon, beat the butter until soft. Mix in the basil and oregano to distribute evenly. Refrigerate if not using immediately.

Make the corn:

Prepare a fire in a covered grill.

Working with 1 ear of corn at a time, carefully pull back the husks but leave them attached. Remove and discard the silk, then replace the husks around the ear. Soak the ears in cold water to cover for at least 20 minutes and then drain.

Carefully pull back the husks from each ear and spread the seasoned butter evenly over the kernels. Replace the husks.

Place the corn on the grill rack, cover, open the vents, and grill until the husks are browned and the kernels are tender, about 15 minutes. Transfer the corn to individual plates or a platter and serve hot.