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Full Online Book HomeLearning KitchenMexican And Hispanic - Vegetable - Corn On The Cob With Garlic-ancho Butter
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Mexican And Hispanic - Vegetable -  Corn On The Cob With Garlic-ancho Butter Post by :tcmdo Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2505

Click below to download : Mexican And Hispanic - Vegetable - Corn On The Cob With Garlic-ancho Butter (Format : PDF)

Mexican And Hispanic - Vegetable - Corn On The Cob With Garlic-ancho Butter

1 dried ancho or quajillo chile, seeded and torn in pieces
1/2 cup warm water
1/4 cup fresh cilantro
3 cloves garlic
1 tablespoon fresh lime juice
pinch sugar
1 1/2 teaspoons kosher salt
1 stick (1/2 cup) unsalted butter, softened
8 ears corn, shucked


Soak chile in warm water in a 1-cup glass measure until softened, about 30 minutes, then drain.

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.

Cook corn in a large pot of boiling water until crisp-tender, 4 to 5 minutes. Transfer to a platter and serve with butter.

The butter will keep, tightly covered and chilled, 1 week.
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