2 or 3 chipotle (canned in adobo sauce) peppers, minced
1/2 cup clarified butter
Dash of vinegar
Salt and pepper, to taste
1 teaspoon lime zest
2 tablespoons tequila
8 to 10 ears of corn
Blend together the seasoning ingredients. Allow to sit at room temperature.
Pull off half of the corn husks, Pull back the remaining husks and remove the silks.
Brush with the butter mixture. Pull the husks back over the corn and tie on the end with a strip of husk.
Place on a medium-hot grill for 10 to 12 minutes or until the husks are browned and the corn is steaming.
Serve immediately.