Ancho Chile Butter

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This ancho chile 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 chile butter and honey butter and have a little heat and a little sweet!

Ancho Chile Butter

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
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5 from 1 vote

Ancho Chile Butter

Kicked-up butter.
Course Sauce
Cuisine Mexican
Keyword butter, spicy
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 1 cup
Calories 1529kcal
Author Mike



  • 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.


Calories: 1529kcal | Carbohydrates: 14g | Protein: 4g | Fat: 167g | Saturated Fat: 110g | Trans Fat: 6g | Cholesterol: 364mg | Sodium: 222mg | Potassium: 426mg | Fiber: 5g | Sugar: 4g | Vitamin A: 7364IU | Vitamin C: 20mg | Calcium: 121mg | Iron: 3mg

Nutritional values are approximate.

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