PREPARATION:

1. De-stem the cilantro. Add cilantro and garlic to the blender and chop. Add sugar, chili powder, and salt.
2. Cut butter into chunks and then blend until smooth.
3. At the same time bring a large pot of water to a boil and add corn. Don't crowd the pot. Cook for seven minutes. Serve garlic-chili butter alongside the corn. You can store the butter in the fridge as well.

   Recipe adapted from Epicurious.