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Grilled Corn with Honey-Ancho Chile Butter

Name: Grilled Corn with Honey-Ancho Chile Butter
Cuisine: mexican
Ingredients: 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.

A small grocery run gets this on the table.

Ingredients

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directions

1.
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.
2.
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.
3.
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.

Recipes sourced from Epicurious.com.

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