| Level: | Easy |
| Total: | 1 hr 45 min |
| Active: | 35 min |
| 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
Instructions
- 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.
Nutrition Facts
| 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 |
Reviews
It was delicious. I’ve never made compound butter before, and it turned out great. I didn’t have Ancho Chile Powder, but I did have Chipotle Chile Powder. Great enhancement to plain corn on the cob. I will be making this again and sharing the recipe with my friends.