Ingredients

• 4 ears corn on the cob, silks removed and soaked for 1 hour
• 1 tablespoon pureed chipotle in adobe sauce
• 1 lemon, zested and juiced
• 6 ounces whole butter, at room temperature

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Instructions

1. Pull husks back on corn. In a small bowl combine the chipotle, lemon zest and juice and butter. Rub half the butter on corn and pull the husk back up. Grill corn for 3 minutes per side.
2. Serve with remaining butter.