Grilled Corn With Honey-Ancho Chile Butter |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 12 |
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A really delicious and flavourful recipe from Bon Appétit (July 2010). Any leftover chile butter would be great on roasted sweet potatoes or cornbread. If you make the butter in advance, take it out of the fridge before serving to allow it to soften. Ingredients:
8 tablespoons unsalted butter, room temperature, divided (1 stick) |
1 tablespoon dried ancho chile powder (can also use mexican chili 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 1/4 teaspoon garlic powder |
1/4 teaspoon onion powder |
8 ears corn, husked |
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.
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