Easy Garlic and Chili Butter

© Jaymi HeimbuchPhotos by Jaymi Heimbuch

Flavored butter is a fun way to introduce a variety of flavors to almost any dish. While this condiment is perfect for corn on the cob, it also works well on a baked potato and makes the perfect grilled cheese sandwich. Enjoy this recipe with an oak-y Californian Chardonnay. 1 stick of butter
1 tablespoon of chili powder
2 cloves of garlic, minced
1/4 teaspoon sea salt

1. Warm one stick of unsalted butter over a medium-low heat.

© Jaymi Heimbuch

2. Add the chili powder, garlic and a pinch of salt. If you are sensitive to hot food, cut the amount of chili powder in half.

3. Keep the butter warmed on the stove at a low heat for 10 minutes and then transfer the mixture to a small ramekin. Chill the ramekin in the refrigerator for about 15 minutes, just long enough for the butter to solidify but not harden.

© Jaymi Heimbuch

As I mentioned, this condiment can be used with a few different foods (baked potatoes, grilled cheese, etc). I had some fresh corn on hand and was blessed with a sunny Californian day, so why not grill?

4. Remove the corn silk while leaving the husks on.

© Jaymi Heimbuch

5. Close the husks and wrap the corn in tinfoil. Optionally, you can brush the corn with some olive oil before closing the husk.

© Jaymi Heimbuch

6. Cook for about 30 minutes until the corn is tender.

© Jaymi Heimbuch

For a Mexican twist, sprinkle the corn with some Cojita cheese.

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