INGREDIENTS

8 Tbsp (1 stick) unsalted butter, room temperature, divided
1 Tbsp Ancho Chile Powder
1 tsp Ground Cumin
1 Tbsp Honey Powder or Granulated Honey
1/2 tsp Dried Oregano
1/2 tsp Coarse Kosher Salt
1/4 tsp Granulated Garlic or Garlic Powder
1/4 tsp Onion Powder
8 ears of corn, husked

STEPS
Melt 2 Tbsp butter in small skillet over medium-low heat. Add chile powder, honey, and cumin. Transfer mixture to a medium bowl and allow to cool.

Add oregano, coarse salt, granulated garlic, onion powder, and remaining 6 Tbsp butter to honey-chile-butter mixture. Blend with a fork or small spatula until smooth.

Prepare barbecue grill (medium-high heat). Grill husked ears of corn until lightly charred in spots, turning often, about 13 min. Transfer corn to platter.

Serve the grilled corn with honey-ancho butter.

You can use this spiced butter over all kinds of corn: earsh fresh out of a pot of boiling water, or even with frozen or canned corn kernels ….just use it! It is sooo yummy!

This would also be awesome on any toasted bread, cornbread, potatoes or roasted veggies!

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