Mexican Corn with Green Chile Honey Butter

6 ears corn
1 stick unsalted butter
1/2 cup Santa Fe Ole Roasted Hatch Green Chile
1 chipotle pepper in adobo
1/4 cup fresh cilantro, chopped
1 tsp. honey
1/2 tsp. cumin
1 tsp. kosher salt

Preheat grill to medium heat
Pull the outer husks of the corn down to the base and strip away the silk
Fold husks back in place to cover the kernels
Grill for about 5 minutes on each "side" rotating the corn 4-5 times
Once the corn is done, remove the husk and place back on the grill until lightly charred, about 5 more minutes
Meanwhile, add the butter, green chile, chipotle pepper, cilantro, honey, cumin and a pinch of salt in a food processor and pulse until combined
Spread the butter over the warm corn. Serve with salt, cilantro and limes

Click here for Santa Fe Ole Hatch Green Chile