Ancho Chili Butter

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.Ancho Chili ButterIf 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

Kicked-up butter.
Course Sauce
Cuisine Mexican
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Author Mike


  • 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.

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