Corn On the Cob with Garlic-Ancho Butter
dried ancho or guajillo chile, seeded and torn into pieces
unsalted butter, softened (1/2 cup)
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.
About Corn On the Cob with Garlic-Ancho Butter