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Corn on the Cob With Garlic Ancho Butter

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“By far, nothing compares...going down to the farms and picking fresh corn on the cob and eating it the same day. This versatile butter has a nice kick to it and can be used to flavour steaks, veggies, potatoes, bread, etc. I have tried different chilies with great success”
8 corn on the cob

Ingredients Nutrition


  1. Soak chile in warm water until sotened, about 30 minutes, then drain.
  2. Finely chop cilantro and garlic, together in a food processor. Add chile, lime juice, sugar and salt, then process until finely chopped. Add butter and blend until smooth.
  3. Husk the corn. Brush the corn with the Garlic -Ancho butter. Place on the grill and cook until the cobs have nice grill marks, about 10 - 15 minutes.
  4. This butter makes a large amount, so to freeze, place the butter on a piece of waxed paper. Place in the fridge until semi-hard, then roll into a disk. Place in the freezer and cut off what is needed for the recipe.

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