CORN ON THE COB WITH GARLIC-ANCHO BUTTER

Corn On the Cob with Garlic-Ancho Butter image

Provided by Vicki Butts (lazyme)

Time 25m

Number Of Ingredients 9

1 dried ancho or guajillo chile, seeded and torn into pieces
1/2 c warm water
1/4 c fresh cilantro
3 garlic cloves
1 Tbsp fresh lime juice
pinch sugar
1 1/2 tsp kosher salt
4 oz unsalted butter, softened (1/2 cup)
8 ears corn, shucked

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.