Ingredients

8 ears fresh white or yellow corn
8 ounces butter, softened
1 T minced fresh garlic
½ cup roughly chopped cilantro
1 Serrano chile pepper, charred seeded (optional) & minced
2 T ancho chili powder
Salt & freshly ground black pepper to taste

Directions

Tear eight thin ribbons from a couple of the corn husks and save to tie up each ear later.
Pull back corn husks and remove all the silk threads, leaving the husks connected to the stem. 

In a mixing bowl, mix the softened butter with the remaining ingredients.

Spread the chile butter evenly over the ears of corn and fold the husks back over the buttered corn.  Tie the strips of husk around to secure. If you can prepare these a day ahead the flavors will permeate the corn for optimum flavor, but it will taste amazing if grilled immediately

Cook the corn on a barbecue or grill pan over medium heat for about 8 or 10 minutes, turning occasionally.  The more tender the corn, the less cooking time is required.

Recipe Courtesy: Chef Roy Harland, Bentley's Gourmet Market and Bistro

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