Place corn in a Dutch oven or kettle; cover with water. Bring to a boil. Reduce heat; cover and cook for 3-5 minutes or until tender. Meanwhile, in a small bowl, combine the cilantro, chili powder, lime peel, salt, cumin and garlic powder. Drain the corn, brush cobs with softened butter while still warm, roll or sprinkle seasoning over corn. Yield: 12 servings.