Active time: 20 min Start to finish: 45 min
Cooks' note:
• Garlic-ancho butter keeps, tightly covered and chilled, 1 week.
Recipe information
Yield
Makes 8 servings
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
Preparation
Step 1
Soak chile in warm water in a 1-cup glass measure until softened, about 30 minutes, then drain.
Step 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.
Step 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.
