Grilled Corn with Ancho Chile Butter

Name: Grilled Corn with Ancho Chile Butter
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: 8 servings
Ingredients: 1 whole head garlic; 2 sticks unsalted butter, softened; 2 ancho chiles, stemmed, seeded, deveined and ground, or 2 tablespoons ancho chile powder; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 8 ears corn

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Level: Easy

Total: 1 hr 45 min (includes setting time)
Active: 35 min

Yield: 8 servings

Level: Easy

Total: 1 hr 45 min (includes setting time)
Active: 35 min

Yield: 8 servings

Ingredients

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1 whole head garlic

2 sticks unsalted butter, softened

2 ancho chiles, stemmed, seeded, deveined and ground, or 2 tablespoons ancho chile powder

Salt and freshly ground black pepper

8 ears corn

Directions

Preheat the oven to 400 degrees F.
Wrap the head of garlic with aluminum foil and roast for 40 minutes. Set aside until cool enough to handle.
Squeeze the cloves of garlic from their papery skins into a small glass bowl. Add the butter and ancho powder, mixing well to combine. Season with salt and pepper. Place a piece of plastic wrap on a work surface, spoon the butter into the middle and roll into a cylinder. Refrigerate until set, at least 30 minutes. (The butter can be made ahead and will keep for up to a week.)
Preheat a grill or grill pan to high heat.
Grill the corn, turning occasionally, until browned in spots and the kernels are tender, 15 to 20 minutes. Brush with the ancho chile butter and serve.