Featured
Soul Warming Recipes!
Big Green Egg
Featured
Hot & Spicy!
K’s Choice
Peppery Chicken Curry
Fonq
FM
Corn With Ancho Chile Butter
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.
I soaked the corn in water with a bit of sugar in it for about 15 to 30 minutes.
Toast the chili for about 30 seconds over an open flame. Love how it uncurls itself.
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.
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.
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.
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?
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.
After 15 minutes the corn was all done. It was so juicy.
Apply a nice scoop of butter on the hot corn and watch it melt. Add a little salt, bite into it and be happy.
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 |
6 oz butter 1/2 tbsp lemon juice 1 dried ancho chile 1 tsp honey pinch of salt |
| Directions |
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 |
14 Comments »
RSS feed for comments on this post.
I have a tortilla press that I picked up in Mexico City over 10 years ago and have found that the (not so) secret to making tortillas that don’t stick to the plates and become flaked with paint is to line the press with a layer of heavy-ish plastic. A cut apart zip-top freezer bag works great.
I actually saw this when I googled for tortilla recipes! I think if you don’t use plastic, it’s going to be near impossible to peel it off the press, right?
Would love the link to the Mex website if it’s possible! Mmm…..that chili butter looks so yummy!
Posted it at the bottom of the posting, it’s http://www.mexworld.nl!
I would be more than happy to send you ingredients for your Mexican cooking………… seriously , anytime just ask. Sister and I just ordered 30 lbs of roasted Hatch green chiles. Instead of cayenne try adding hot wing sauce like Frank’s or the Sirachi (sp) sauce if you can get it. Smoky paprika is also a good addition. As well as your treasured Lawry’s season salt, do you still have some left? I cook Mexican at least three times a week………………we loove the variety. You are a better woman than I cause I would never attempt to make tortillas but that is bucause I have then everywhere.
Love the corn recipe, good thing it’ll be BBQ weather next week
if it’s a bit more heat you want, try a chipotle chili next time. Smokey and hot. I still have a small stash left but have to make it work until father in law comes over from Mexico this fall.
You inspired me to see if there is a Mexican E-Store in NZ and there is!! I am going to order a press and ancho chile :)
Thanks!
Ik geloof…
..dat ik zodadelijk even twintig flesjes chipotlesaus ga bestellen! :)
Wat een fijne website! Ik had al eerder een Nederlandse website gevonden die wat pepers en sauzen verkocht, maar niet met zoveel keuze! Tof!
This sounds like a great compound butter for fish, hmm, think I’ll have to try that. I agree with your idea about adding garlic–everything is better with garlic ;)
Hello from Nashville. I just returned from a trip to Santa Fe, New Mexico where this tasty corn is readily available. I often make this at my home here in Nashville and to get a bit more “zing” I add some chipotle chiles in adobo sauce. This can be found in the USA in almost all groceries. If you haven’t had it let me know and I will mail you a couple of small cans. A great really Mexican chile. Just a bit will add a lot of heat and spice. The cans are very small but pack a lot of punch. What you don’t use can be stored in the refrigerator for later use or frozen. Beautiful entry.
I love Mexican food, can’t wait to try this and see what other recipes you come up with. My best friend is Mexican and she always uses plastic wrap (cling film) or waxed baking paper when using her tortilla press, helps with clean up too :o)
Ooh, this looks amazing!
Woowww… you just make me feel homesick… I am mexican, born and raised… In Seattle is difficult to find good mexican foods, but when we do, we buy almost everything we can find =D… have you tried the cheese stuffed poblano chiles? they are delicious and a really traditional dish!
Hello again! Man, I missed this recipe when it came out. Mom was visiting from Mexico City and well it was vacations time. Anyway I want to thank you Kay for the tip of the online shop. Been wanting to have something like that, I terribly miss my food!! >_< Thanks to your page though, I’ve survived.
Tortilla making: (Oh yes! I brought my tortilla press from home :D)
Mix corn dough (usually found at Surinamese shops) with a bit of warm water and salt. There is no exact amount. You have to play with the dough enough for it to look like soft clay. On your tortilla press put 2 plastic bags extended, one on each side. It really doesn’t matter whether is plastic bag or not. Just some plastic. And make absolutely sure it has 0 wrinkles. Make a small ball in your hands with the dough. Clap it a bit to make it slightly flat. Then proceed to use the tortilla press. If your tortilla is still sticking to the plastic (or your fingers, for that matter), it means it’s too wet. Either add a tiny bit of flour or keep playing with it. Within time, dough dries. Same for the dough left over, just splash some drops of warm water to re-use. After your tortilla is done, put it on a pan that is super hot, it takes so little that you should be careful your tortilla doesn’t burn (In Mexico we flip tortillas in the pan with our own hands, but you can get seriously burnt, so I recommend using some sort of aid but be careful because due to the heat of the pan that is needed, your plastic aid can melt or your wooden aid can burn too :O ). We have especial pans for tortillas, they are called “Comal” (Comales in plural). And yes, this way of making tortillas was passed all the way from my grandma’s grandma. And yes, I have my comal here too :D Good luck making tortillas!! <3
Kay, if you want I can share with you some time, some of my mexican recepies I am able to make here with products found at Albert Heijn ;)