1/2 cup salted butter, softened
3 chipotle chiles in adobo sauce, finely minced
1/4 teaspoon ground cumin
6 ears corn
In a bowl, blend butter, chiles, and cumin. Transfer butter blend to a sheet of waxed paper. Using the waxed paper as a guide, roll blend into a log. Twist the paper ends and refrigerate until ready to use. Meanwhile, soak corn in cold back husks (do not tear off) and remove silk. Slice rounds of the flavored butter and place on the corncob. Close husks. With extra strips of husk, tie closed the open ends of each ear of corn. Grill for about 20 minutes, or until corn is tender. Turn once during cooking. Serve with remaining chipotle butter on the side.