Monday, July 23, 2012

Monday Munchies ~ Grilled Corn with Honey-Ancho Chile Butter

Grilled Corn with Honey-Ancho Chile Butter

yield: Makes 8 servings


  • 8 tablespoons (1 stick) unsalted butter, room temperature, divided
  • 1 tablespoon ancho chile powder
  • 1 teaspoon ground cumin
  • 1 tablespoon honey
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon coarse kosher salt
  • 1/4 teaspoon granulated garlic or garlic powder
  • 1/4 teaspoon onion powder
  • 8 ears of corn, husked
  • Ingredient info: Ancho chile powder is available in the spice section of many supermarkets and at Latin markets.


Melt 2 tablespoons butter in small skillet over medium-low heat. Add chile powder and cumin; stir 10 seconds. Transfer to medium bowl; stir in honey and cool.

Add oregano, coarse salt, granulated garlic, onion powder, and 6 tablespoons butter to butter mixture. Mix until smooth. DO AHEAD: Can be made 2 days ahead. Cover; chill. Bring to room temperature.

Prepare barbecue (medium-high heat). Grill corn until charred in spots, turning often, about 13 minutes. Transfer corn to platter. Serve with honey-ancho butter.


  1. I've never eaten roast or boiled corn on the cob with anything other than butter and salt. Wow, I should branch out and try this amazing butter spread instead!

  2. Oooh yummy! And I have a couple ears in the fridge! May just try this soon!

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