Email to Terry Ward      

Corn on the Cob with Garlic-Ancho Butter

Recipe Introduction


Source: Gourmet-9/00





List of Ingredients



• 1 dried ancho or quajillo chile, seeded and torn in pieces
  
• 1/2 cup warm water
  
• 1/4 cup fresh cilantro
  
• 3 cloves garlic
  
• 1 tablespoon fresh lime juice
  
• pinch sugar
  
• 1 1/2 teaspoons kosher salt
  
• 1 stick (1/2 cup) unsalted butter, softened
  
• 8 ears corn, shucked
  






Instructions



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 water until crisp-tender, 4 to 5 minutes. Transfer to a platter and serve with butter.
   
   
4. The butter will keep, tightly covered and chilled, 1 week.