Grilled Corn with Honey-Ancho Chile Butter

Grilled Corn with Honey-Ancho Chile Butter: A Summertime Delight

Summer evenings spent grilling out are some of my favorite memories. The smell of charcoal, the laughter of friends and family, and the simple joy of sharing a delicious meal together – it's pure magic. And what better way to celebrate the season than with a dish as vibrant and flavorful as grilled corn with honey-ancho chile butter? This recipe is so easy to make, yet it packs a punch of deliciousness that will leave everyone wanting more.

I stumbled upon this recipe during a cross-country road trip, stopping at a charming roadside diner in New Mexico. Their version was served with a sprinkle of cotija cheese and a side of lime wedges, a truly heavenly combination. Since then, I've adapted the recipe to suit my own tastes, adding a touch more honey for sweetness and a hint of granulated garlic for a deeper savory note. The result is a dish that’s perfect as a side to grilled meats, fish, or even just enjoyed on its own as a light yet satisfying meal.

The beauty of this recipe lies in its simplicity. It’s a perfect example of how a few simple ingredients, when combined with care, can create something truly extraordinary. The honey-ancho chile butter is the star of the show, its rich, smoky flavor perfectly complementing the sweet corn's natural sweetness. The ancho chile powder lends a subtle warmth without being overpowering, while the honey adds a touch of sweetness that balances out the spice beautifully. A sprinkle of oregano and cumin further enhance the flavor profile, creating a depth of taste that’s both satisfying and memorable.

Grilling the corn adds a wonderful smoky char that intensifies its sweetness. It’s important not to rush this process; allowing the corn to cook slowly over medium-high heat will result in perfectly tender kernels with those irresistible blackened edges. The slight char also adds a lovely textural contrast to the creamy honey-ancho chile butter.

Beyond the Grill: While grilling is the preferred method for this recipe, you can also roast the corn in the oven. Simply preheat your oven to 400°F (200°C), toss the corn with a little olive oil, and roast for about 20-25 minutes, turning occasionally, until tender and slightly charred. The result might not be quite as smoky as the grilled version, but it's still incredibly delicious.

This recipe is incredibly versatile. Feel free to experiment with different spices to create your own unique flavor combinations. A dash of cayenne pepper for extra heat, or a sprinkle of lime zest for a brighter, more citrusy flavor, would both be delicious additions. You can also easily adjust the amount of honey to suit your preference. For those who prefer a less sweet version, simply reduce the honey to 1 tablespoon.

Whether you're a seasoned grill master or a kitchen novice, this grilled corn with honey-ancho chile butter is a recipe that’s sure to impress. It's perfect for summer barbecues, family gatherings, or a simple weeknight meal. It's a dish that evokes feelings of warmth, community, and the simple pleasures of good food shared with loved ones. So gather your friends and family, fire up the grill, and get ready to experience the magic of this delightful summertime treat.

Serving Suggestions:

• Serve as a side dish alongside grilled meats, fish, or poultry.
• Enjoy it as a vegetarian main course, perhaps with a dollop of sour cream or crème fraîche.
• Add a sprinkle of cotija cheese or feta cheese for extra flavor and creaminess.
• Garnish with fresh herbs like cilantro or chives.
• Serve with a wedge of lime for a refreshing twist.

This recipe is more than just a dish; it's a celebration of simple pleasures and the joy of sharing a delicious meal with those you cherish. So go ahead, give it a try, and experience the summer magic for yourself!

Step-by-step

• 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.