Corn On the Cob with Garlic-Ancho Butter

Corn On The Cob With Garlic-ancho Butter Recipe

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Vicki Butts (lazyme)

By
@lazyme5909

From Gourmet, September 2000.

Rating:
☆☆☆☆☆ 0 votes
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

Step-By-Step

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.
6Note:
Garlic-ancho butter keeps, tightly covered and chilled, 1 week.
7Tip:
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

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