Grilled Corn with Honey-Ancho Chile Butter
Try this Grilled Corn with Honey-Ancho Chile Butter recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains honey
pescatarian
- 1/4 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 tablespoon honey
- 1/2 teaspoon coarse kosher salt
- 8 tablespoons (1 stick) unsalted butter room temperature, divided
- 1 tablespoon ancho chile powder
- 1/4 teaspoon granulated garlic or garlic powder
- 8 ears of corn husked
- ingredient info: ancho chile powder is available i
- Carbohydrate 17.253202815728 g
- Cholesterol 242.95 mg
- Fat 93.321318437418 g
- Fiber 3.48022192455559 g
- Protein 3.08263999992563 g
- Saturated Fat 58.2061921562287 g
- Serving Size 1 1 recipe (143g)
- Sodium 1185.22181250006 mg
- Sugar 13.7729808911724 g
- Trans Fat 6.82913131248647 g
- Calories 891 calories
Preparation 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.
