What would a barbecue be without some corn on the cob? This amped-up recipe uses homemade chipotle butter to add a metabolism-boosting kick to one of our favorite Independence Day foods.
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Corn on the cob tastes pretty darn good with just a bit of salt and butter (and not even that, if you have a sweet variety). But every once in a while we like to spice it up, and go for a more flavorful dish.

This recipe is perfect for entertaining, or even your very own backyard barbecue (or as a side dish with tasty tacos.)

Just add minced chipotle chilis to the butter, lime juice, salt, and black pepper, and heat in a saucepan for 30 seconds.

Brush the mixture on your corn and grill for 4 minutes, turning frequently. Top with crumbled queso fresco, and serve. Yum!