Corn on the cob was my archenemy in middle school. As many people know, eating corn with braces doesn’t bode well. Therefore, my mom being the lovely mother she was (and is), always sliced it off of the cob for me. But alas, I eventually got my braces off and the eating process became much easier.
Though I love classic-style corn on the cob with salt and butter, this honey-ancho chile butter really spices things up. It’s sweet with a pleasant kick from the chile powder. This corn is a great side dish for any summer meal.
8 tbsp. (1 stick) unsalted butter, room temperature, divided, plus more to taste
1 tbsp. ancho chile powder
1 tsp. ground cumin
1 tbsp. honey, plus more to taste
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
Melt 2 tbsp. 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 tbsp. butter to butter mixture. Mix until smooth. Cover and chill butter. Serve at 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.
*Recipe from Epicurious.com