1/2 cup butter
1 1/2 tablespoons minced seeded canned chipotle chilies
2 teaspoons lime juice
1/2 teaspoon salt
1/4 teaspoon black pepper
8 large ears of corn, husked

Melt butter. Add chipotles, juice and salt. Reduce heat to low and cook 1 minute to blend flavors. Brush corn all over with butter. Wrap each ear in a piece of foil. Prepare grill for medium-high heat. Grill 15 minutes in foil, then remove foil and grill 5 minutes till cooked through and blackened in spots, turning frequently. Brush with butter mixture during last 5 minutes of grilling.