Grilled Corn with BBQ Butter: Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold the husks back, and place the ears of corn in a large bowl of cold water with one tablespoon of salt for 10 minutes.
Grilled Corn With BBQ Butter
Remove the corn from the water and shake off excess. Place the corn on the grill, close the cover, and grill for 15 to 20 minutes, turning every 5 minutes or until the kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob, or remove the kernels. Serve with the BBQ Butter (See more below). Spread over the corn while hot.
BBQ Butter: Heat the oil in a medium saute pan over high heat until almost smoking. Add the onion and cook until soft, 2 to 3 minutes. Add the garlic and cook for 30 seconds. Add the paprika, cayenne, cumin, and ancho powder and cook for 1 minute. Add 1/2 cup of water and cook until the mixture thickens and the water reduces. Let cool slightly.
Place the butter in a food processor, add the spice mixture and Worcestershire sauce, and process until smooth. Season with salt and pepper. Scrape the mixture into a small bowl, cover, and refrigerate for at least 30 minutes to allow the flavors to meld. Bring to room temperature before serving.
What You Need:
Two tablespoons of canola oil
1/2 small red onion, chopped
Two cloves garlic, chopped
Two teaspoons Spanish paprika
1/2 teaspoon cayenne powder
One teaspoon of toasted cumin seeds
One tablespoon of ancho chili powder
1/2 cup water
1 1/2 sticks unsalted butter, slightly softened
One teaspoon of Worcestershire sauce
Salt and freshly ground black pepper
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