Corn on the Cob with Garlic Guajillo Butter
The Guajillo (wha-hee-oh) chile is the most common dried chile in Mexico after the Ancho. The flavor of the Guajillo is distinct, slightly fruity with a strong piney, berry under taste. Guajillo flavors dished easily so a little goes a long way. This chile is between a 2-4 on the heat scale of 1-10. Guajillo, combined with the Passilla and Ancho, form the holy trinity of chiles used to prepare the traditional mole sauces.
A mildly hot chile. Use in sauces, salsa, soups and your favorite chile. A little goes a long way.
1 dried guajillo or ancho chile, stemmed, seeded, and torn into pieces
1/4 cup loosely packed fresh cilantro leaves
3 garlic cloves, peeled
1 Tbsp fresh lime juice
3/4 tsp salt
Pinch of sugar
1 stick (8 Tbsp) unsalted butter, softened
8 ears corn, shucked
Soak chile in 1/2 cup boiling water in a 1-cup glass measure or small bowl until softened, 20 to 30 minutes. Drain well.
Finely chop cilantro and garlic together in a food processor. Add chile, lime juice, salt, and sugar and process until chile is finely chopped. Add butter and blend until smooth. Spoon butter into a ramekin or small bowl.
Cook corn in a 6- to 8-quart pot of boiling (unsalted) water until crisp-tender, 4 to 5 minutes. Transfer with tongs to a platter and serve with butter.