Recipe by Abby Girl
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
Top Review by lazyme
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.
- 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
Directions See How It's Made
- 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.