Grilled Corn with Ancho Chile Butter

Total Time:
1 hr 35 min
Prep:
5 min
Inactive:
30 min
Cook:
1 hr

Yield:
8 servings
Level:
Easy

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
  • 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.


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    This recipe is featured in:

    The Kitchen