Corn on the Cob with Garlic-Ancho Butter |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Active time: 20 min Start to finish: 45 min Ingredients:
1 dried ancho or guajillo chile, seeded and torn into pieces |
1/2 cup warm water |
1/4 cup fresh cilantro |
3 garlic cloves |
1 tablespoon fresh lime juice |
pinch of sugar |
1 1/2 teaspoons kosher salt |
1 stick (1/2 cup) unsalted butter, softened |
8 ears corn, shucked |
Directions:
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. Add chile, lime juice, sugar, and salt, then process until finely chopped. Add butter and blend until smooth, then spoon into a ramekin.
3. 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.
4. Cooks' note: Garlic-ancho butter keeps, tightly covered and chilled, 1 week.
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