1. Combine Plugrá Butter, lime juice, salt and cumin in a mixer and mix on low speed until well blended.
2. Serve immediately or roll into a log using parchment or wax paper, and store in the refrigerator for later use.
3. After removing all husks and silk from ears of corn, lightly brush with canola oil.
4. Place corn over a medium-high grill and turn every 2 minutes until lightly charred.
5. Serve with Cumin Lime Butter