Grilled Corn with Honey-Ancho Chile Butter

Ingredients · for 8 (scales to your household)

• 8 tablespoons Unsalted butter $1.62
• 1 tablespoon Ancho chile powder $0.38
• 1 teaspoon Ground cumin $0.13
• 1 tablespoon Honey $0.29
• 1/2 teaspoon Dried oregano $0.04
• 1/2 teaspoon Coarse kosher salt $0.03
• 1/4 teaspoon Granulated garlic or garlic powder $0.03
• 1/4 teaspoon Onion powder $0.03
• 8 Ears of corn, husked $6.00

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

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.

Per serving