Before adding the chipotles, you can reserve some of the butter mixture and stir in fresh chopped herbs instead for spice-sensitive tots.

Prep Time: 2 minutes, plus 10 minutes to heat grill: 10 to 12 minutes, servings: 6
Ingredients
1/2 cup butter (1 stick), softened
1 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground
black pepper
2 chipotle chiles in adobo,
seeds removed, finely chopped
6 ears corn, left in husks
Directions
1. In a small bowl, use a fork to mash together the butter, garlic, salt and pepper until just combined. Add chipotles and mix well to combine. Using a rubber spatula, transfer the mixture to a 12-inch piece of plastic wrap. Use the wrap to roll the butter mixture into a log roughly the size of the original stick of butter. Chill in the refrigerator until ready to use.
2. Prepare enough coals for a medium-hot charcoal fire, or preheat gas grill on medium-high for 10 minutes with lid closed. Place corn on grill and cook 10 to 12 minutes, turning occasionally, making sure the husks brown evenly. Serve immediately with chipotle butter on the side. (Note: let corn cool a few minutes before serving to younger kids. They may also need help removing the husks.)

Prep Time: 2 minutes, plus 10 minutes to heat grill: 10 to 12 minutes, servings: 6

Ingredients

1/2 cup butter (1 stick), softened

1 teaspoon minced garlic

1/2 teaspoon salt

1/2 teaspoon freshly ground

black pepper

2 chipotle chiles in adobo,

seeds removed, finely chopped

6 ears corn, left in husks

Directions

1. In a small bowl, use a fork to mash together the butter, garlic, salt and pepper until just combined. Add chipotles and mix well to combine. Using a rubber spatula, transfer the mixture to a 12-inch piece of plastic wrap. Use the wrap to roll the butter mixture into a log roughly the size of the original stick of butter. Chill in the refrigerator until ready to use.

2. Prepare enough coals for a medium-hot charcoal fire, or preheat gas grill on medium-high for 10 minutes with lid closed. Place corn on grill and cook 10 to 12 minutes, turning occasionally, making sure the husks brown evenly. Serve immediately with chipotle butter on the side. (Note: let corn cool a few minutes before serving to younger kids. They may also need help removing the husks.)

You and your man will enjoy cooking al fresco together when you’re armed with these quick and easy recipes from Bob Sloan’s Dad’s Awesome Grilling Book. Author of the best-selling Dad’s Own Cookbook, Sloan brings the action outdoors, dishing up mouthwatering meals like this and Salmon with Mango Salsa. His Classic Panini—a tasty take on grilled ham and cheese—will have the kids coming back for more.

Excerpted from Dad’s Awesome Grilling Book, by Bob Sloan, published by Chronicle Books, copyright © 2009.