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Grilled Corn With Honey-Ancho Chile Butter

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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.”
READY IN:
30mins
YIELD:
8 ears of corn
UNITS:
US

Ingredients Nutrition

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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