2 limes ½ cup butter, softened 2 teaspoon ground ancho chile pepper 1 teaspoon ground chipotle chile pepper 4 cloves garlic, minced
To keep grilled corn warm, cover with foil and let stand up to 10 minutes. Store prepared Chile Butter, covered, in refrigerator up to 1 week. Let stand at room temperature 1 hour before serving. When shopping for corn look for corn with golden to brown silks and healthy green husks. Once you’ve got the kernels off, keep the cobs to add to soups and sauces for a bit of sweetness.
