- 1/2 cup (1 stick) unsalted butter
- 1 1/2 tablespoons minced seeded canned chipotle chilies in adobo
- 2 teaspoons fresh lime juice
- 1/4 teaspoon salt
- 8 ears of corn, husked
- Olive oil
In a small mixing bowl, mash together the butter, chipotles, lime juice and salt. Form into a log and chill for cutting into coin-shaped pieces.
Brush the ears of corn lightly all over with olive oil. Place on cooking grate over direct medium heat. Cook, turning occasionally, until the kernels are lightly browned and blistered all over, 8 to 10 minutes for grocery store corn and 4-5 minutes for farm-fresh corn.
Spread the chipotle butter evenly over all ears of corn and sprinkle with salt to taste. Serve immediately.