Make corn on the cob even more irresistible by grilling, then coating with a spicy-sweet butter and crumbled Mexican Cotija cheese. Create a handle for holding the corn with the husks pulled back before grilling.
Mix butter, honey, chipotle chili pepper and red pepper in small bowl. Set aside. Peel back the corn husks without removing husk or stem. Remove all of the corn silk. With husks pulled back, tie together with piece of husk.
Grill over medium-high heat 10 minutes or until corn is tender and lightly charred, turning occasionally.
Spread butter mixture over corn. Sprinkle with cheese. Serve immediately.
Husks may also be tied back with a piece of 100% cotton kitchen string.