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Submitted by Kelly Wing, Sous Chef with the Shaarey Zedek Synagogue Catering Department
Yield – 4 servings
Ingredients
Method Finely chop cilantro and garlic together in a food processor. Add chili, lime juice, sugar, and salt, then process until finely chopped. Add butter and blend until smooth. Cook corn in a large pot of boiling salted water until tender, 15 to 20 minutes. Transfer with tongs to a platter and serve with Garlic-Chili Butter. This makes a great side dish for your favourite grilled delicacies.
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