Corn On the Cob with Garlic-Ancho Butter
Vicki Butts (lazyme)
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- dried ancho or guajillo chile, seeded and torn into pieces
- 1/2 c
- warm water
- 1/4 c
- fresh cilantro
- garlic cloves
- 1 Tbsp
- fresh lime juice
- 1 1/2 tsp
- kosher salt
- 4 oz
- unsalted butter, softened (1/2 cup)
- ears corn, shucked
1Soak chile in warm water in a 1-cup glass measure until softened, about 30 minutes, then drain.
2Finely chop cilantro and garlic together in a food processor.
3Add chile, lime juice, sugar, and salt, then process until finely chopped.
4Add butter and blend until smooth, then spoon into a ramekin.
5Cook corn in a large pot of boiling salted water until crisp-tender, 4 to 5 minutes. Transfer with tongs to a platter and serve with butter.
Garlic-ancho butter keeps, tightly covered and chilled, 1 week.
Slightly melt the butter before adding all the ingredients. Then let it sit in the frig to firm back up. Makes mixing the lime much easier.