Recipe courtesy of Marcela Valladolid
Grilled Corn with Ancho Chile Butter
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- Level: Easy
- Total: 1 hr 45 min (includes setting time)
- Active: 35 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 314
- Total Fat
- 25 g
- Saturated Fat
- 15 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 5 g
- Cholesterol
- 61 mg
- Sodium
- 329 mg
- Level: Easy
- Total: 1 hr 45 min (includes setting time)
- Active: 35 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 314
- Total Fat
- 25 g
- Saturated Fat
- 15 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 5 g
- Cholesterol
- 61 mg
- Sodium
- 329 mg
Ingredients
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.
