Time to spice it up! This recipe pairs your favorite roasted corn with a yummy and gluten-free chili butter that’s good for six ears of corn. Start by lightly toasting two dried ancho chilis. Once they cool, carefully take out the seeds and remove the stem. Next grind (or chop as fine as possible) the chilis, then mix in lemon juice, butter and salt. Refrigerate it overnight if possible (letting it rest allows the fruitiness of the pepper to come out). As for the actual grilling of the corn, it might help to first soak the whole ears for 30 minutes. Roast over moderate fire for 45 or so minutes. Once they are done and have cooled down, you can peel the husk and remove the silk. Then you can spread on your chili butter creation.