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Cilantro, Honey, and Chile Corn on the Cob Served with a Warm Taco on a White Plate

Cilantro, Honey and Chile Butter for Grilled Corn

A blend of cilantro, honey, and chili powder makes the most delicious butter for corn on the cob.
Course Vegetables
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 Servings
Calories 351kcal
Author Creative Culinary


  • 12 ears corn with husks
  • 1 stick unsalted butter at room temperature
  • 4 teaspoons chili powder
  • 2 garlic cloves finely chopped
  • 1 tablespoon honey
  • ½ cup finely chopped cilantro
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper


  • Preheat grill. Place corn ears in their husks over low-burning coals (or over low heat on a gas grill) and cover the grill. Cook corn, turning occasionally, until it is tender, 35 to 45 minutes. Transfer corn (still in husks) to a serving platter.
  • Meanwhile, heat 2 tablespoons butter in a small heavy skillet over medium heat until it is melted. Stir in chili powder and garlic and cook, stirring constantly, until garlic is golden and chili powder is fragrant, less than 1 minute. Transfer chili powder mixture to a food processor, then add honey, cilantro, remaining 6 tablespoons butter, salt and pepper, and pulse to combine. Transfer chili-cilantro butter to a bowl and serve with corn.


Serving: 18 | Calories: 351kcal | Carbohydrates: 48g | Protein: 8g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Cholesterol: 40mg | Sodium: 752mg | Fiber: 6g | Sugar: 12g