Categories: Sides
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
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Preheat the oven to 400 degrees F.
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Wrap the head of garlic with aluminum foil and roast for 40 minutes. Set aside until cool enough to handle.
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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.)
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Preheat a grill or grill pan to high heat.
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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.