Canned chipotle chilis in adobo sauce are usually found in the ethnic-food sections of supermarkets. (Keep a water-filled spray bottle handy to extinguish flames when you grill the corn.)
4 ears corn
3 tablespoons unsalted butter
2 teaspoons seeded, minced chipotle chilis in adobo sauce
2 teaspoons fresh lime juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup grated or crumbled queso fresco
4 lime slices (optional)
How to Make It
Immerse corn, husks on, in a large bowl of cold water. Let soak for at least 30 minutes.
Melt the butter in a small saucepan over low heat. Add the minced chipotle chili, lime juice, salt, and black pepper; cook for 30 seconds, stirring to blend flavors.
Preheat the grill to medium-high. Husk corn; brush with chipotle butter to coat. Grill about 4 minutes, turning frequently, or just until the corn is tender and nicely browned. Top immediately with crumbled cheese, and serve with lime slices, if desired.