Ingredients
1
dried ancho or guajillo chile, seeded and torn into pieces
1
stick (1/2 cup) unsalted butter, softened
Directions
1.
Soak chile in warm water in a 1-cup glass measure until softened, about 30 minutes, then drain.
2.
Finely chop cilantro and garlic together in a food processor. Add chile, lime juice, sugar, and salt, then process until finely chopped. Add butter and blend until smooth, then spoon into a ramekin.
3.
Cook corn in a large pot of boiling salted water until crisp-tender, 4 to 5 minutes. Transfer with tongs to a platter and serve with butter.
5.
Garlic-ancho butter keeps, tightly covered and chilled, 1 week.
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