1 stick of butter
1 tablespoon of chili powder
2 cloves of garlic clove, minced
1/4 teaspoon ocean salt
1. Warm one stick of unsalted butter on the medium-low warmth.
2. Add the chili powder, garlic clove along with a pinch of salt. If you're responsive to hot food, cut the quantity of chili powder in two.
3. Keep your butter warmed around the stove in a low warmth for ten minutes after which transfer the mix to some small ramekin. Chill the ramekin within the refrigerator for around fifteen minutes, just lengthy enough for that butter to solidify although not harden.
When I pointed out, this condiment may be used having a couple of different meals (baked taters, grilled cheese, etc). I'd some fresh corn available and was fortunate having a sunny Californian day, so why wouldn't you grill
4. Take away the corn silk while departing the husks on.
5. Close the husks and wrap the corn in tinfoil. Optionally, you are able to brush the corn with a few essential olive oil before closing the husk.
6. Prepare for around half an hour before corn is tender.
For any Mexican twist, sprinkle the corn with a few Cojita cheese.
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