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1
Soak the corn cobs in water, so the husks don't burn when you grill them.
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2
Minimum 1 hour but overnight is fine.
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3
Preheat the oven to 250 degrees F.
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4
To make the butter, put the pasilla chile peppers on a baking sheet and bake them until very brittle, about 15 minutes.
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5
When they are done, remove and cool them.
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6
Remove the seeds and crumble the chiles into a food processor.
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7
Add the butter and process until combined.
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8
Lay out a sheet of plastic wrap on top of a sheet of foil.
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9
Turn the butter out onto the wrap and roll it into a cylinder.
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10
First wrap the plastic wrap around the cylinder and then secure the foil around it.
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11
Twist the ends, gradually applying more pressure as you twist, in order to make the cylinder taught.
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12
Alternatively, pile the butter into ramekins and cover with plastic wrap.
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13
Refrigerate it until firm.
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14
Preheat a grill or grill pan to medium-high heat.
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15
Remove the corn from the water and shake or pat them dry.
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16
Grill the corn on the cob for 10 minutes, turning it every couple of minutes.
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17
Remove the corn cobs from the grill and pull the husks back on each one.
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18
Lay slices of the chilled pasilla butter on and let it melt.
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19
The corn will have beautiful flecks of chile.
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20
Or serve the ramekins on the dinner table for everyone to help themselves.
