grilled corn Archives - Life's A Tomato

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.

Add Some Heat

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!

Lea & Perrins The Original Worcestershire Sauce…

One 10 fl oz bottle of Lea & Perrins The Original…
Lea & Perrins Worcestershire Sauce will enhance…

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!

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5 from 1 vote

Ancho Chile Butter

Kicked-up butter.

Course Sauce

Cuisine Mexican

Keyword butter, spicy

Prep Time 5

Cook Time 45

Total Time 50

Servings cup

Calories 1529kcal

Author Mike

Equipment

Ingredients

2 tablespoons vegetable oil
½ small red onion minced
2 cloves garlic minced
1 tablespoon ancho chile powder
2 teaspoons paprika
1 teaspoon cumin seed toasted
½ teaspoon cayenne
½ cup water
1 ½ sticks unsalted butter softened
1 teaspoon Worcestershire sauce

Instructions

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.

Notes

Soften any refrigerated leftover butter before using.

Nutrition

Nutritional values are approximate.

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