Roasted Corn with Four-Chile Butter

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  • Level: Easy
  • Total: 45 min
  • Active: 20 min
  • Yield: 2 servings
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Ingredients

2 Anaheim peppers

2 poblano peppers 

2 jalapeno peppers 

12 ears fresh corn, shucked and halved 

Vegetable oil, for brushing

Kosher salt and freshly ground black pepper 

3 sticks (1 1/2 cups) salted butter 

1 tablespoon chili powder 

1 lime, zested and juiced 

1/4 cup chopped fresh cilantro 

Directions

  1. Carefully roast the chile peppers over the flame of your stovetop, on a grill or under the broiler. Using tongs, flip and move them around until their skins are completely charred. Transfer the chiles to a resealable plastic bag, seal the bag and let them steam for 10 minutes. Peel, seed and dice the chiles; set aside.
  2. Preheat the oven to 375 degrees F.
  3. Put the corn on a baking sheet, brush with vegetable oil and season with salt and pepper. Roast, turning halfway through, until cooked, 10 to 12 minutes.
  4. Meanwhile, melt the butter in a small saucepan. Add the diced chiles, chili powder, lime zest and juice, 1 teaspoon salt and 1 teaspoon black pepper and stir. Cook on low for 2 to 3 minutes to allow the flavors to meld.
  5. Transfer the corn to a serving platter (or a foil pan with a cover if transporting) and pour the chili butter over the corn. To serve, garnish with the chopped cilantro.