Smoked Corn on the Cob with Chile Lime Butter

This recipe is part of a full menu created by Jackson Rouse for the July 2012 issue.

6 ears of corn in the husk

1/2 cup serrano chile lime butter (recipe follows)

1/8 teaspoon ancho chile, or to taste

3/4 cup shredded cotija cheese

6 lime wedges

Chile Lime Butter

2 ounces unsalted butter, softened

1 Tablespoon finely chopped shallot

1 teaspoon finely grated fresh lime zest

2 teaspoons fresh lime juice

1 teaspoon minced fresh Thai or serrano chile (preferably red), including seeds

1/2 teaspoon salt

Stir all ingredients together in a bowl.

Prepare smoker to 225 degrees. Soak corn in husks in cold water for 10 minutes. Drain and smoke on a rack until husks are charred, about 20 minutes. Shuck corn and grill until kernels are browned in spots, about 7 minutes. While corn is grilling, grate cotija cheese on small teardrop-shaped holes on a four-sided box grater. Brush softened butter mixture onto hot corn and sprinkle with cotija and ancho chile. Serve with lime wedges.