Corn on the Cob With Garlic Ancho Butter - ancho chile

Method

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