Corn On The Cob With Garlic-ancho Butter Recipe

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Corn On the Cob with Garlic-Ancho Butter

Vicki Butts (lazyme)

By
@lazyme5909

From Gourmet, September 2000.


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Rating:

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Serves:

8

Prep:

15 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

1
dried ancho or guajillo chile, seeded and torn into pieces
1/2 c
warm water
1/4 c
fresh cilantro
3
garlic cloves
1 Tbsp
fresh lime juice
pinch
sugar
1 1/2 tsp
kosher salt
4 oz
unsalted butter, softened (1/2 cup)
8
ears corn, shucked

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy