This ancho chili butter is absolutely over-the-top on grilled corn-on-the-cob. It is also great on crostinis, or really, anywhere you’d normally use butter. But on corn, that’s where it really shines. This is butter on steroids, with a pretty serious kick to it. Use it lightly or go all-in. It’s the perfect contrast to the yummy sweetness of fresh corn-on-the-cob.If you prefer a sweeter butter for your corn, try my grilled corn with honey butter. Or make ancho chili butter and honey butter and have a little heat and a little sweet!
Here in central Indiana, nothing beats My Dad’s Sweet Corn. We grab it whenever we can while it’s in season. It’s something special!
Ancho Chili Butter
- 2 tablespoons vegetable oil
- 1/2 small red onion chopped
- 2 cloves garlic chopped
- 1 tablespoon Ancho chili powder
- 2 teaspoons Spanish paprika
- 1 teaspoon toasted cumin seeds
- 1/2 teaspoon cayenne
- 1/2 cup water
- 1 1/2 sticks unsalted butter softened
- 1 teaspoon Worcestershire sauce
- Heat oil over high heat. Add onion and saute for 2 minutes.
- Add garlic and saute for 30 seconds.
- Add in the chili powder, paprika, cumin and cayenne. Stir and cook for 1 more minute.
- Add in the water and whisk until the mixture becomes very thick. Remove from heat and let cool 10 minutes.
- Place butter in a blender or food processor. Add in the chili mixture and Worcestershire sauce. Blend until smooth.
- Taste the mixture and add salt and pepper as desired.
- Spoon into a container with a lid and refrigerate for 30 minutes.
- Soften slightly before serving.