Fire Roasted Corn on the Cob with Chipotle Butter and Cotija Cheese

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

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.

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.

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.

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.