Grilled Corn with Ancho Chile Butter Recipe

Grilled Corn with Ancho Chile Butter

Fire up your grill for this irresistible Grilled Corn with Ancho Chile Buttera smoky, garlicky treat that elevates summer corn to mouthwatering heights. Easy to make and bursting with flavor, it's perfect for your next barbecue!

• Difficulty: Easy
• Servings: 8
• Nutritional Information (per serving):
  • 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
• Total Time: 1 hour 45 minutes (including resting time)
• Active Time: 35 minutes

Ingredients

• 1 whole head of garlic
• 2 sticks unsalted butter, softened
• 2 ancho chiles, stemmed, seeded, deveined, and ground, or substitute with 2 tablespoons ancho chile powder
• Salt and freshly ground black pepper
• 8 ears of corn

Instructions

1. Preheat your oven to 400F.
2. Wrap the whole garlic head in aluminum foil and roast for 40 minutes. Let it cool until easy to handle.
3. Squeeze the roasted garlic cloves into a bowl. Mix in the softened butter and ground ancho chile. Season with salt and pepper. Form into a log on plastic wrap and chill for at least 30 minutes. (Make aheadit keeps up to a week!)
4. Preheat a grill or grill pan over high heat.
5. Grill the corn, turning occasionally, until charred and tender, 15-20 minutes. Brush with the chilled ancho chile butter and serve hot for pure summer bliss.