Pull back husks leaving them attached to the cob and remove the silks. Pull husks back up the cobs to cover completely.

Soak in a sink or pan of cold water for 30 minutes.

In small saucepan melt butter, chipotle chiles, lime juice and salt. Cook for 1 minute to blend flavours. Set aside.

Preheat barbecue to medium high.

Remove corn cobs from water, shake off excess and place on rack above main grill. Cook corn with lid closed for 30 minutes.

Remove corn and peel back husks. Remove husks completely or tie back with string.

Brush corn with chipotle butter and place directly on barbecue. Grill until blackened in spots, turning frequently, about 6 minutes.

Serve hot with additional butter and lime wedges.