Grilled Corn with Honey Ancho-Chile Butter

Ingredients

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

Directions

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.

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