Grilled Corn with Honey-Ancho Chilli Butter

Ingredients for Grilled Corn with Honey-Ancho Chilli Butter

• 8 tablespoons (1 stick) unsalted butter, room temperature, divided

• 1 tablespoon ancho chilli powder

• 1 teaspoon ground cumin

• 1 tablespoon honey

• 1/2 teaspoons dried oregano

• 1/2 teaspoons coarse kosher salt

• 1/4 teaspoons granulated garlic or garlic powder

• 1/4 teaspoons onion powder

• 8 ears of corn, husked

• Ingredient info: Ancho chilli 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 chilli powder and cumin; stir 10 seconds. Transfer to medium bowl; stir in honey and cool.

Add oregano, coarse salt, granulated garlic, onion powder, and 90ml 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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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.