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.
By LRP from LWL MA