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Pulse 6 tbsp softened butter with 1 garlic clove, 1/4 cup barbecue sauce and 1 tbsp ancho chile powder in a food processor until smooth. Brush 4 ears corn with three-quarters of the spiced butter and wrap in foil. Grill over medium-high heat, turning often, until tender, 15 minutes. Brush with the remaining spiced butter and season with salt.
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