Heat grill to medium direct heat. Meanwhile, blend 1/2 teaspoon cumin, 1/2 teaspoon chili powder, onion salt, 1/2 teaspoon garlic pepper and 1/8 teaspoon cayenne pepper in small bowl. Place each ear of corn on piece of foil (6 inches wider and 4 inches longer than ear). Place larger ears diagonally on foil.
Sprinkle seasoning mixture evenly over corn. Add 1 tablespoon water to each pouch, folding foil to enclose corn and crimping edges to seal, leaving some room for expansion.
Place corn on grill. Grill, covered, 20 minutes, turning once. Meanwhile, blend butter and remaining 1/2 teaspoon cumin, 1/4 teaspoon chili powder, 1/4 teaspoon garlic pepper and 1/8 teaspoon cayenne. Set aside.
Remove corn from packets. Place corn on grill. Brush lightly with butter mixture. Grill, covered, 15 to 25 minutes longer or until tender, turning once or twice and brushing with any remaining butter. Serve with additional butter, if desired.
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