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Grilled Corn with Ancho Chili and Honey Lime Butter

August 2, 2010
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Ancho Chili Corn This was a big hit with the grilled rib eye I served the other day. I was serving grilled fajitas with sweet peppers and onions. I kind of had the vegetables taken care of but I still wanted to serve corn on the side. You have to serve corn if you are grilling- right?

Everyone loves it, especially the kids. For them, I simply drizzled the corn with olive oil, salt and pepper. I wrapped them in foil and placed them on the grill. I actually did the same for the adults- but once our corn came off the grill, we brushed some delicious honey lime butter all over and ate it with our steak fajitas.

The compound butter consisted of butter, of course; lime juice, honey and ancho chili powder. This chili powder has a bit of heat but a lot of delicious smokey flavor. It goes really well with the lime juice and honey. The corn on the cobs were delicious- I wish I had grilled more corn as everyone could have had a few more….

  • 6 cobs of corn, husked

Grilled till golden brown.

Compound Butter

  • 2 tablespoons butter, melted
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon ancho chili powder
  • 2 teaspoons salt
  • Juice of one lime
  • 2 teaspoons honey

Mix the butter, olive oil, ancho chili powder, salt, lime juice and honey in a small bowl. Keep aside till the butter starts to solidify.

Once the corn is done, spread the ancho lime butter and serve.

Ancho Chili Corn1

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2 Comments
August 3, 2010 at 7:37 AM

This sounds wonderful and EASY! I definitely plan to try it. Can the compound butter keep a little while in the fridge if I don’t use it all up at once? Or should I cut the recipe in half for 3 ears?

August 3, 2010 at 8:29 AM

It was easy and so delicious. Compound butter can keep for a while in the fridge. You can even
freeze it…

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