Easy Garlic and Chili Butter

Corn on the cob with 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.

Melt butter and add garlic, chili powder and salt. © 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.

Transfer butter© 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.

Remove corn husks© 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.

Grilled corn on the cob© Jaymi Heimbuch

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

Grilled corn on the cob© Jaymi Heimbuch

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

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