Honey-Ancho Chile Butter

Delicious on corn on cob, roasted sweet potatoes, or cornbread.


  • 8 Tbsp. (1 stick) unsalted butter, room temperature, divided
  • 1 Tbsp. ancho chile powder
  • 1 tsp. ground cumin
  • 1 Tbsp. 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


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. 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.

Source: www.epicurious.com

By LRP from LWL MA


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