Anyone know the recipe for the corn-off-the-cob at Michael Jordan's steakhouse?

It's served on a hot skillet in a chile butter sauce. I'm not good at figuring flavors out and I would love to be able to make it at home, so any help would be appreciated. BTW, it's terrific!Anyone know the recipe for the corn-off-the-cob at Michael Jordan's steakhouse?
Chiled Corn off the Cob



Ingredients:

12 ears fresh corn, unshucked

1/2 pound (2 sticks) unsalted butter, room temperature

3 limes, zest finely grated

1 bunch fresh chervil, chopped

Salt and freshly ground black pepper

1/2 pound queso fresco, finely grated

1/4 cup Chile Rub, recipe follows, or cayenne pepper



Prep:

Soak the corn in a large container of water for 1 hour. Prepare the grill. Put the soaked cobs on the hot grill and cook for 30 to 40 minutes, turning frequently. The corn is done when it feels soft when you press on it.

While the corn is grilling make the dredge butter: In a small bowl add the butter, lime zest, chervil, and salt and pepper, to taste. Mix well and spread onto a large plate. Spread the queso fresco onto another plate.



Take the corn off the grill and carefully peel back the husks (it will be hot) remove the corn silk. Roll in the butter and then roll in the queso fresco; pare down all cobs, sprinkle with the Chile Rub. Place service portions on preheated cast iron skillets and serve immediately.



Chile Rub:

3 ancho chiles, seeded and hand-torn into pieces

1/4 cup chili powder

2 tablespoons ground coriander

1 tablespoon ground cumin

2 teaspoons sweet paprika

1 tablespoon dried oregano

1 tablespoon garlic powder

1/4 teaspoon ground cinnamon



For the spice rub: Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch. Put the chiles in spice grinder and pulse to a powder. Add the remaining ingredients and buzz again to combine.

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