2 sticks of butter, softened
Juice of one lime
2 teaspoons chipotle powder
1 cup Grated Mexican Cotija cheese
(you can substitute Parmesan)
8 ears of fresh corn, shucked

Preheat grill to high. Place the corn on grill and cook until brown and caramelized, be sure to turn often to prevent burning. While the corn grills, prepare chile-lime butter.

In a small bowl, combine butter, lime juice, and chipotle
powder. Brush seasoned butter onto grilled corn and roll in
grated cheese.

Serve immediately.

4 - 8 servings