Prep time: 15 minutes | Cook time: 1 hour 30 minutes | Serves: 6-8 ears

Ingredients :

½ cup mayonnaise
1 tablespoon chili powder
Juice of 1 lime
6 to 8 ears of corn, silk ends removed and discarded, husks peeled back but still attached
½ cup (1 stick) butter
2 chipotle peppers in adobo sauce, diced
1 tablespoon adobo sauce
2 teaspoons salt
1 tablespoon chopped cilantro leaves
½ cup queso fresco cheese, crumbled, or Parmesan or Asiago or Romano

Directions :

1. At 225 degrees F/ 105 degrees C, preheat your Traeger smoker with the maple wood.
2. Mix the mayonnaise, chili powder, and lime juice in a bowl.
3. Slather the mayo mixture on each corncob and carefully pull the husks back up around the cob. Secure with kitchen twine. Set the corn in the smoker and smoke for 1½ hours.
4. While the corn smokes, melt the butter in a suitable saucepan over medium heat; add the chipotles, adobo sauce, and salt. Mix them well and heat through.
5. Pull down the husks for presentation or remove them completely.
6. Pour the chipotle sauce over the corn and sprinkle with the cilantro and cheese.
Per serving: Calories 281; Total fat 10.1g; Sodium 17mg; Total Carbs 46.6g; Fiber 9.7g; Sugars 1.1g; Protein 3.4g