Corn On the Cob with Garlic-Ancho Butter

Corn On The Cob With Garlic-ancho Butter Recipe

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Vicki Butts (lazyme)


From Gourmet, September 2000.


☆☆☆☆☆ 0 votes

15 Min
10 Min
Stove Top


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  • 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
  • 1 1/2 tsp
    kosher salt
  • 4 oz
    unsalted butter, softened (1/2 cup)
  • 8
    ears corn, shucked

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.

Printable Recipe Card

About Corn On the Cob with Garlic-Ancho Butter

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

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