1. Peel back the outer leaves of the corn, but leave them intact with the stem of the cob.
2. Remove all of the interior silk (Fun fact: there is one strand of silk for every kernel of corn!) and soak under water for 30 minutes.
3. Combine the butter, Parmesan, lime zest, cayenne pepper, salt, cilantro and garlic in a food processor.
4. Pulse the ingredients until they are well mixed, but not to blend them to a smooth purée.
5. Take half the butter mixture and spread it evenly onto the 6 corn cobs, on the rows of corn kernels. Reserve the rest of the butter mixture for later.
6. Turn back the outer leaves of the corn cob to cover the buttered rows of kernels and return it to its original shape.
7. Using butcher's string, tie the ears so the outer leaves protect the kernels.
8. Grill over a wood fire at medium heat for approximately 8-10 minutes or until the corn kernels are soft and tender.
9. Cut the butcher's string and remove them while keeping the charred leaves intact..
10. Place the cobs on a platter and serve to guests with the remaining butter mixture for seasoning, along with bibs and loads of napkins.
11. Guests should be able to turn back the outer grilled leaves and eat the corn holding it by the stem.
*Editor's note: Not everyone agrees with the practice of opening ears at the market, arguing that exposure to the air shortens the the length of the corn's freshness. See if your market has a policy in place before you land in hot water with the management.