Leigh Beisch
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.)
How to Make It
Step 1
Immerse corn, husks on, in a large bowl of cold water. Let soak for at least 30 minutes.
Step 2
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.
Step 3
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.
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