Grilled Corn with Honey-Ancho Chile Butter
['8 tablespoons (1 stick) unsalted butter, room temperature, divided', '1 tablespoon ancho chile 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 garlic powder', '1/4 teaspoon onion powder', '8 ears of corn, husked', 'Ingredient info: Ancho chile powder is available in the spice section of many supermarkets and at Latin markets.']
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.
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