This flavored butter may also be used over steaks. When you are preparing the corn, save some pieces of husk to use to tie the corn closed (see step 3).
1 stick (4 oz.) salted butter, softened
3 chipotle chiles in adobo sauce, finely minced
1/4 tsp. ground cumin
6 ears fresh corn, unshucked
1. In a bowl, blend butter, chiles, and cumin. Transfer butter blend to a sheet of wax paper. Using the wax paper as a guide, roll blend into a log. Twist the paper ends and refrigerate until ready to use.
2. Pull back the husks of the corn (but do not pull off). Remove silk, close the husks back up, and soak in cold water until ready to grill.
3. Preheat the grill. Slice rounds of the flavored butter and place on the corn, then close husks. With extra strips of husk, tie closed the open ends of each ear of corn. Grill for about 20 minutes, turning once, until the corn is tender.
4. Serve with remaining chipotle butter on the side.