Corn On The Cob With Garlic Ancho Butter

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By far, nothing compares...going down to the farms and picking fresh corn on the cob and eating it the same day. this versatile butter has a nice kick to it and can be used to flavour steaks, veggies, potatoes, bread, etc. i have tried different chilies with great success

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Steps

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Soak chile in warm water until sotened , about 30 minutes , then drain.

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Finely chop cilantro and garlic , together in a food processor.

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

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Add butter and blend until smooth.

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Husk the corn.

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Brush the corn with the garlic -ancho butter.

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Place on the grill and cook until the cobs have nice grill marks , about 10 - 15 minutes.

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This butter makes a large amount , so to freeze , place the butter on a piece of waxed paper.

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Place in the fridge until semi-hard , then roll into a disk.

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Place in the freezer and cut off what is needed for the recipe.

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Ingredients

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dried ancho chile, warm water, cilantro, garlic, fresh lime juice, sugar, kosher salt, butter, corn on the cob