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Add a photoServings: 6
Ingredients
- 1/2 sm ancho chili pepper - (to 1)
- 2 Tbsp. lime juice
- 3 Tbsp. butter or possibly margarine softened
- 1/2 sm avocado seeded, peeled, and minced
- 1/8 tsp salt
- 6 x ears white and/or possibly yellow sweet corn
Directions
- In a small saucepan combine ancho pepper, lime juice, and 2 Tbsp. water; cook on low heat, covered, for 10 min or possibly till pepper turns soft. Drain and cold. Remove stem and seeds of pepper. Finely chop pepper and combine with softened butter or possibly margarine.
- Slightly mash the avocado with the salt. Stir into butter. Cover and refrigerateor possibly spoon into small mold or possibly c. lined with plastic wrap; chill.
- Remove husks and silk from ears of corn. If you like, leave a few leaves of the husks intact for presentation. In a large saucepan cook corn, covered, in a small amount of boiling water for 5 to 7 min. Drain. Grill on an uncovered grill directly over medium coals for 10 min, turning serveral times.
- Remove butter from mold. Remove plastic wrap. Serve corn with ancho-avocado butter.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 20g | |
| Recipe makes 6 servings | |
| Calories 66 | |
| Calories from Fat 62 | 94% |
| Total Fat 6.98g | 9% |
| Saturated Fat 3.83g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 90mg | 4% |
| Potassium 48mg | 1% |
| Total Carbs 1.14g | 0% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.14g | 0% |
| Protein 0.25g | 0% |
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