Fire Roasted Corn On The Cob With Chipotle Butter And Cotija Cheese

1. 1

   Fire up the barbeque and let the coals burn down to medium temperature or preheat your oven to 400 degrees.

2. 2

   Peel back the husks and remove silk from corn. Rinse the corn and the husks. Replace the husks over the corn and secure with a strip of corn husk. Place on the grate of the barbeque or rack of the oven. Wrap in foil if placing the corn around the edges of the coals.

3. 3

   Roast corn for 20 to 30 minutes. Turn every 5 minutes or so. Test one of the ears after 15 minutes to see if you need to rotate the corn.

4. 4

   Meanwhile, mix the chipotle chile (remove the seeds if you want to tone down the heat a little) with a little of the adobo sauce into the butter. Chill the butter a little if it becomes too soft and begins to separate.

5. 5

   Remove the corn from the heat. Peel back the husks. Spread with chipotle butter, black pepper and cotija cheese. Add a little salt if necessary. Remember, the cheese is salty on its own.

* Per serving · 4 servings · Values may vary.

No additional tips available.