Grilled Corn With Honey-Ancho Chile Butter - cooking recipe

Ingredients

8 tablespoons unsalted butter, room temperature, divided (1 stick)
1 tablespoon dried ancho chile powder (can also use Mexican Chili 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 1/4 teaspoon garlic powder
1/4 teaspoon onion powder
8 ears corn, husked

Preparation

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.