Prep 45 mins
Cook 15 mins
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
- 1 dried ancho chile, seeded and torn into pieces
- 1⁄2 cup warm water
- 1⁄4 cup cilantro
- 3 garlic, minced
- 1 tablespoon fresh lime juice
- 1 pinch sugar
- 1⁄2 teaspoon kosher salt
- 1⁄2 cup butter, softened
- 8 corn on the cob
- Soak chile in warm water until sotened, about 30 minutes, then drain.
- Finely chop cilantro and garlic, together in a food processor. Add chile, lime juice, sugar and salt, then process until finely chopped. Add butter and blend until smooth.
- Husk the corn. Brush the corn with the Garlic -Ancho butter. Place on the grill and cook until the cobs have nice grill marks, about 10 - 15 minutes.
- This butter makes a large amount, so to freeze, place the butter on a piece of waxed paper. Place in the fridge until semi-hard, then roll into a disk. Place in the freezer and cut off what is needed for the recipe.
While looking for new corn on the cob recipes, I ran across this one that I've made several times before. It's really good. It makes a fair amount of butter, so I freeze some for future use. Thanks for posting this one - it's a real keeper.