CORN ON THE COB WITH GARLIC-ANCHO BUTTER
From Gourmet, September 2000.
Provided by Vicki Butts (lazyme)
Categories Vegetables
Time 25m
Number Of Ingredients 9
Steps:
- 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.
- 3. Add chile, lime juice, sugar, and salt, then process until finely chopped.
- 4. Add butter and blend until smooth, then spoon into a ramekin.
- 5. 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.
- 6. Note: Garlic-ancho butter keeps, tightly covered and chilled, 1 week.
- 7. Tip: Slightly melt the butter before adding all the ingredients. Then let it sit in the frig to firm back up. Makes mixing the lime much easier.
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