Recipe — Grilled Corn with Honey-Ancho Chile Butter

yield: Makes 8 servings

Chef Mark offers this new recipe for one of New England’s favorite summer harvests – sweet corn!  We tried it here at the BA and have decided that corn on the cob will never be the same again.

Note: Any leftover chile butter would be delicious on roasted sweet potatoes or cornbread. If you make this chile butter in advance, plan to take it out of the fridge ahead of time to make it more spreadable.


  • 8 Tablespoons (1 stick) unsalted butter, room temperature, divided
  • 1 Tablespoon ancho chile powder
  • 1 teaspoon ground cumin
  • 1 Tablespoon honey
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon coarse kosher salt
  • 1/4 teaspoon granulated garlic or garlic powder
  • 1/4 teaspoon onion powder
  • 8 ears of corn, husked

 Ingredient info: Ancho chile powder is available in the spice section of many supermarkets and at Latin markets.


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. DO AHEAD: 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.

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