Grilled Corn with Honey-Ancho Chile Butter

The sound of corn sizzling on the grill instantly evokes memories of warm summer nights and family gatherings. Grilled Corn with Honey-Ancho Chile Butter is a vibrant side that takes just 30 minutes to prepare, infusing sweet and spicy flavors that elevate any meal. The combination of buttery sweetness and a touch of heat ensures every bite is a delight.

This recipe is perfect for backyard barbecues, festive gatherings, or simply enjoying on a cozy evening at home. To make your life easier, you can prepare the honey-ancho butter ahead of time and store it in the fridge.

Why You’ll Love This Recipe

• The combination of grilled corn and honey-ancho butter creates a deliciously smoky and sweet flavor balance.
• It takes only 30 minutes from start to finish, making it a quick side dish.
• The honey-ancho butter adds a rich, creamy texture that coats the corn beautifully.
• This dish is versatile and can be served alongside meats, salads, or on its own as a snack.

What You’ll Need

Here’s everything you need to make this delicious dish.

For the Corn

• 4 ears of corn, husked and cleaned
• 1 tablespoon olive oil

For the Honey-Ancho Butter

• ½ cup unsalted butter, softened
• 2 tablespoons honey
• 1 tablespoon ancho chili powder
• ½ teaspoon salt

Ancho chili powder can be substitute with smoked paprika for a different flavor.

Substitutions & Swaps

• Use margarine instead of butter.
• Maple syrup can replace honey.
• Fresh corn on the cob works best but frozen corn is an option.
• Adjust ancho chili to taste or omit for milder flavor.

How to Make It

Get ready to fire up your grill and enjoy delicious grilled corn!

Preheat the Grill

Heat your grill to medium-high, about 400°F (200°C), ensuring the grates are clean and oiled.

Prepare the Corn

Brush each ear of corn with olive oil, making sure to coat all sides for even cooking.

Mix the Butter

In a bowl, combine softened butter, honey, ancho chili powder, and salt. Mix well until fully blended and creamy.

Grill the Corn

Place the corn on the grill and cook for 10-12 minutes, turning occasionally until all sides are slightly charred.

Add the Butter

Remove the corn from the grill and immediately slather each ear with the honey-ancho butter, allowing it to melt into every crevice.

How to Store It

Fridge: store in an airtight container for up to 3 days.
Freezer: no, corn texture may suffer.
Reheat: place on grill or in oven for 3 to 5 minutes.

Tips for Best Results

• For added smokiness, grill the corn over direct flames for the first few minutes.
• Serve the corn immediately after coating for the best flavor.
• Consider garnishing with fresh cilantro for an herbaceous finish.
• Adjust the amount of honey based on desired sweetness.

Serving Suggestions

• Pair with grilled chicken for a complete barbecue meal.
• Serve alongside fresh salads for a refreshing summer feast.
• Great for outdoor picnics or as a side at potlucks.