Ancho Chile Rubbed Grilled Corn Recipes

GRILLED CORN WITH ANCHO CHILE BUTTER

Grilled Corn with Ancho Chile Butter image

Provided by Marcela Valladolid

Time 1h45m

Yield 8 servings

Number Of Ingredients 6

Ingredients

1 whole head garlic
2 sticks unsalted butter, softened
2 ancho chiles, stemmed, seeded, deveined and ground, or 2 tablespoons ancho chile powder
Salt and freshly ground black pepper
Salt and freshly ground black pepper
8 ears corn

Steps:

Preheat the oven to 400 degrees F.
Wrap the head of garlic with aluminum foil and roast for 40 minutes. Set aside until cool enough to handle.
Squeeze the cloves of garlic from their papery skins into a small glass bowl. Add the butter and ancho powder, mixing well to combine. Season with salt and pepper. Place a piece of plastic wrap on a work surface, spoon the butter into the middle and roll into a cylinder. Refrigerate until set, at least 30 minutes. (The butter can be made ahead and will keep for up to a week.)
Preheat a grill or grill pan to high heat.
Grill the corn, turning occasionally, until browned in spots and the kernels are tender, 15 to 20 minutes. Brush with the ancho chile butter and serve.

GRILLED CORN WITH HONEY-ANCHO CHILE BUTTER

Grilled Corn With Honey-Ancho Chile Butter image

A really delicious and flavourful recipe from Bon Appétit (July 2010). Any leftover chile butter would be great on roasted sweet potatoes or cornbread. If you make the butter in advance, take it out of the fridge before serving to allow it to soften.

Provided by blucoat

Categories Corn

Time 30m

Yield 8 ears of corn

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 241.9, Fat 13.2, SaturatedFat 7.6, Cholesterol 30.5, Sodium 140.7, Carbohydrate 32.6, Fiber 3.7, Sugar 6, Protein 4.2

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