Jul 29, 2011

Corn With Ancho Chile Butter

Corn

This may not seem like a biggie to you, but to those of us having a tough time getting hold of authentic Mexican or even American ingredients, it is.

I found an NL based Mexican webstore the other week, probably belonging to a home-sick Mexican trying to suppress his true emotions about the bland food we tend to eat here.

Anyway, I placed an order even though it meant I had to pony up an insane amount of euros for just a can of tomatillo’s. What can I say? I’m a tomatillo virgin. It had to happen sooner or later.

I also bought a tortilla press. Holy smokes, there’s such a liberal amount of silver paint on that thing and it seems to come off a wee bit to easily. So it’s not completely unthinkable I’ll die from lead poisoning soon. Who will I leave Kayotic Kitchen to?

I also found a recipe for ancho chile butter on their recipe section. Had to try it. What can I say? I was also an ancho chile virgin.

But not anymore…

 
Ingredients:

4 ears of corn
6 oz butter
1/2 tbsp lemon juice
1 dried ancho chile
1 tsp honey
pinch of salt

 

Directions:

You can also use a stove top grill for this recipe. I used my BGE.

 
I can’t begin to tell you how excited I was to finally get my hands on these chiles. They’re wonderfully smokey and sweet.
Corn With Ancho Chile Butter

I soaked the corn in water with a bit of sugar in it for about 15 to 30 minutes.
Corn With Ancho Chile Butter

Toast the chili for about 30 seconds over an open flame. Love how it uncurls itself.
Corn With Ancho Chile Butter

I loved roasted corn, but don’t like it all burned, so I use vegetable holders. The corn will cook perfectly and because of the angle the heat can circulate around them, plus, it doesn’t take up all the space on the grill.
Corn With Ancho Chile Butter

 
I gave the corn 15 minutes on the grill at at 400˚F (200˚C).
 

Looks kinda freaky like this, doesn’t it? I removed the stem and seeds and gave the chile a quick blitz in the food processor. It’ll stay somewhat coarse.
Corn With Ancho Chile Butter

Add the butter, a pinch of salt and the lemon juice. I’m conservative where it comes to salt, you can always sprinkle some on top of your corn later on.
Corn With Ancho Chile Butter

 
I forgot to put my butter out of the fridge so it was cold when I used it. It still worked like a charm.
 

I had a novel idea: why not add a splash of honey?
Corn With Ancho Chile Butter

 
It wasn’t until after I googled it I found out this is actually a very common addition. Shucks. Thought I was unique.
 

The compound butter had a gorgeous orange color and wonderful flavor. Slightly sweet, slightly salty and slightly smokey. Perfect, really.
Corn With Ancho Chile Butter

After 15 minutes the corn was all done. It was so juicy.
Corn With Ancho Chile Butter

Apply a nice scoop of butter on the hot corn and watch it melt. Add a little salt, bite into it and be happy.
Corn With Ancho Chile Butter

 
Note:

I stuck to the recipe as I found it on mexworld.nl, but next time I’m going to add some garlic and a bit of heat. Probably cayenne pepper.
 

Corn With Ancho Chile Butter
Ingredients
    4 ears of corn
    6 oz butter
    1/2 tbsp lemon juice
    1 dried ancho chile
    1 tsp honey
    pinch of salt
Directions
    Soak the corn in water with a little sugar for 15 to 30 minutes.

    Toast the ancho chile over a flame for about 30 seconds. Remove the stem and seeds. Put it in your food processor and give it a spin.

    Add the butter, honey, lemon juice and a pinch of salt. Next time I’m adding garlic and cayenne as well.Blitz until you have an orange compound butter. I used cold butter.

    Roast the corn in holders or on the grill until tender. I used holders and gave the corn 15 minutes at 400˚F (200˚C).

    Apply a scoop of butter and the warm corn and optionally some extra salt.
Meal type: side dish, bbq
Servings: 4
Copyright: © kayotickitchen.com
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Filed under: Expressions,life,Home,personal — Tags: , , , — Kay @ 9:25 am

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