Corn on the Cob With Garlic Ancho Butter |
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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 12 |
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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 Ingredients:
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:
1. Soak chile in warm water until sotened, about 30 minutes, then drain.
2. 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.
3. 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.
4. 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.
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