Wednesday, July 4, 2012

Ancho Chili Butter

There's nothing better than grilled corn-on-the-cob. I like tossing entire ears on the grill (after soaking them in water for a while). Or I'll husk them and throw them directly over the fire. Or I'll do like I did here, and pull back the husks and tie them, using them as a handle.

This ancho chili butter really kicks up grilled corn. It'd be good on grilled crostinis, too.

Makes: A little over a cup
Prep time: 5 minutes
Cook time: 45 minutes
Printable Recipe


  • 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

1. Heat oil over high heat. Add onion and saute for 2 minutes.

2. Add garlic and saute for 30 seconds.

3. Add in the chili powder, paprika, cumin and cayenne. Stir and cook for 1 more minute.

4. Add in the water and whisk until the mixture becomes very thick. Remove from heat and let cool 10 minutes.

5. Place butter in a blender or food processor. Add in the chili mixture and Worcestershire sauce. Blend until smooth.

6. Taste the mixture and add salt and pepper as desired.

7. Spoon into a container with a lid and refrigerate for 30 minutes.

8. Soften slightly before serving.

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