Active time: 20 min Start to finish: 45 min

　　

Ingredients

Makes 8 servings

　　1 dried ancho or guajillo chile, seeded and torn into pieces

　　1/2 cup warm water

　　1/4 cup fresh cilantro

　　3 garlic cloves

　　1 tablespoon fresh lime juice

　　Pinch of sugar

　　1 1/2 teaspoons kosher salt

　　1 stick (1/2 cup) unsalted butter, softened

　　8 ears corn, shucked

　　

Step 1

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

　　

Step 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.

　　

Step 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.

　　Cooks' note:

　　• Garlic-ancho butter keeps, tightly covered and chilled, 1 week.