- 3 dried New Mexico or other red chiles
- 1 4 ounce stick butter, room temperature
- 1 tablespoon lemon juice, plus lemon wedges for serving
- 1/2 teaspoon salt
- 8 ears corn, grilled
Over gas flame or in broiler, toast chiles until blistered and fragrant. Remove stems and seeds. In spice or coffee grinder, grind chiles to powder. In bowl, stir together ground chiles, butter, lemon juice and salt. Slather on corn and serve with lemon wedges.