Place butter and water in a pot and melt butter on low heat.
2
In another pot place milk on low heat.
3
With a knife take kernels off the corn of the cobs and add the corn to the water butter mixture and cook for 20 min. on low heat.
4
Take the cobs and add to the milk and steep for 20 min low heat. After corn is cooked strain off butter mixture and place corn kernels in a blender turn blender on high.
5
Slowly pour butter back into corn until mixture is almost a pudding consistency. Push corn mixture through a fine mesh strainer.
6
After strained, place in a pot and slowly mix in the corn milk until desired consistency. Season with salt, ancho powder, lime juice and pepper to taste.
7
To serve place in a bowl top with sour cream crushed corn nuts the scallions.
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