Place the corn in a large pan and fill with room temperature water to cover. Add the Morita Chipotles (or a milder/hotter chile if desired) and the Shrimp and Crab Boil to the water. Soak overnight.
Heat a grill until hot. Place the corn on the grill. Top the corn with the chiles and some of the soaking spices. Roast until the husks turn black (turning as necessary) and the corn is cooked, about 15-20 minutes). Mix the Vulcan’s Fire Salt with the softened butter. Remove the husks and brush with the spicy butter.
For extra roasted flavor return the buttered corn to the hottest part of the grill to char.
Try topping with sour cream, lime juice, and fresh cilantro.
This recipe was provided by Geneva S from Geneva