Grilled Corn with Three Compound Butters

Makes 6

6 corn on the cobs in husks
sriracha butter:
1/2 cup (1 stick) salted butter, softened
2 1/2 tablespoons Sriracha
2 green onions, thinly sliced
zest of 1 lime
elote butter:
1/2 cup (1 stick) salted butter, softened
1/4 cup crumbled cotija cheese
2 1/2 tablespoons minced cilantro
1 teaspoons smoked paprika
1 teaspoons chipotle chile powder
zest of 2 limes
parmesan-herb butter:
1/2 cup (1 stick) salted butter, softened
3 1/2 tablespoons grated Parmesan
1 tablespoon minced oregano
1 tablespoon minced chives
2 teaspoons minced thyme
1 teaspoon minced rosemary
1/4 teaspoon cracked black pepper

1. For corn: Soak corn in water (husks and all) for 15 minutes. Preheat grill over medium-high heat. Add corn onto grill and cover. Grill for 10 to 12 minutes, flip and grill for an additional 5 to 8 minutes. Set aside and allow to cool slightly. Once warm enough to handle, peel husks back, but keep intact to use as a handle.
2. For butters: Place all contents of each butter into three separate bowls. Whisk together until fully incorporated. Spread onto grilled corn and serve. To store, spread each butter onto a sheet of parchment and roll into a log and twist ends tightly together. Place in refrigerator and store for up to 1 month or frozen for up to 3 months.