ROASTED CORN WITH FOUR-CHILE BUTTER

Roasted Corn with Four-Chile Butter image

Provided by Ree Drummond : Food Network

Time 45m

Yield 2 servings

Number Of Ingredients 10

2 Anaheim peppers
2 poblano peppers
2 jalapeno peppers
12 ears fresh corn, shucked and halved
Vegetable oil, for brushing
Kosher salt and freshly ground black pepper
3 sticks (1 1/2 cups) salted butter
1 tablespoon chili powder
1 lime, zested and juiced
1/4 cup chopped fresh cilantro

Steps:

Carefully roast the chile peppers over the flame of your stovetop, on a grill or under the broiler. Using tongs, flip and move them around until their skins are completely charred. Transfer the chiles to a resealable plastic bag, seal the bag and let them steam for 10 minutes. Peel, seed and dice the chiles; set aside.
Preheat the oven to 375 degrees F.
Put the corn on a baking sheet, brush with vegetable oil and season with salt and pepper. Roast, turning halfway through, until cooked, 10 to 12 minutes.
Meanwhile, melt the butter in a small saucepan. Add the diced chiles, chili powder, lime zest and juice, 1 teaspoon salt and 1 teaspoon black pepper and stir. Cook on low for 2 to 3 minutes to allow the flavors to meld.
Transfer the corn to a serving platter (or a foil pan with a cover if transporting) and pour the chili butter over the corn. To serve, garnish with the chopped cilantro.