Grilled Corn With Honey-Ancho Chile Butter

• 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

1. 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.
2. 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.
3. 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.

unsalted butter, chile powder, ground cumin, honey, oregano, coarse kosher salt, garlic, onion powder, corn

Taken from www.food.com/recipe/grilled-corn-with-honey-ancho-chile-butter-432420 (may not work)