Corn on the Cob With Garlic Ancho Butter

1. 1

   Soak chile in warm water until sotened, about 30 minutes, then drain.

2. 2

   Finely chop cilantro and garlic, together in a food processor.

3. 3

   Add chile, lime juice, sugar and salt, then process until finely chopped.

4. 4

   Add butter and blend until smooth.

5. 5

   Husk the corn.

6. 6

   Brush the corn with the Garlic -Ancho butter.

7. 7

   Place on the grill and cook until the cobs have nice grill marks, about 10 - 15 minutes.

8. 8

   This butter makes a large amount, so to freeze, place the butter on a piece of waxed paper.

9. 9

   Place in the fridge until semi-hard, then roll into a disk.

10. 10

    Place in the freezer and cut off what is needed for the recipe.

* Per serving · 4 servings · Values may vary.

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