corn on the cob with garlic-ancho butter

How To Make corn on the cob with garlic-ancho butter

• 1

  Soak chile in warm water in a 1-cup glass measure until softened, about 30 minutes, then drain.
• 2

  Finely chop cilantro and garlic together in a food processor.
• 3

  Add chile, lime juice, sugar, and salt, then process until finely chopped.
• 4

  Add butter and blend until smooth, then spoon into a ramekin.
• 5

  Cook 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.
• 6

  Note: Garlic-ancho butter keeps, tightly covered and chilled, 1 week.
• 7

  Tip: 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.
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