1 1/2 sticks (6 ounces) unsalted butter, softened

2 canned chipotle chiles—stemmed, seeded and minced, plus 1 tablespoon sauce from the can

1 large garlic clove, minced

Salt and freshly ground pepper

8 ears of corn, shucked

Light a grill. In a medium bowl, blend the butter with the chipotle, adobo sauce and garlic and season with salt and pepper. Let stand at room temperature.

Grill the corn over a medium-hot fire, turning often, until nicely browned, about 12 minutes. Serve the corn hot off the grill with the chipotle butter.