Grilled Corn with Barbecue Butter

Name: Grilled Corn with Barbecue Butter
Prep time: 35 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 1 tsp. cumin seeds; 2 tbsp. canola oil; 1/2 small red onion; 2 clove garlic; 1 tbsp. ancho chile powder; 2 tsp. Spanish smoked paprika; 1/2 tsp. cayenne pepper; 2 tsp. molasses; 1/2 c. water; 12 tbsp. unsalted butter; 1 tsp. Worcestershire sauce; Kosher salt; pepper; 8 ear corn

By Bobby FlayPublished: May 26, 2012

Jump to recipe

Kate Mathis

Yields:

Prep Time:

35 mins

Total Time:

1 hr 15 mins

Cal/Serv:

185

A spicy barbecue twist on classic grilled corn!

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Ingredients

1 tsp.
cumin seeds
2 Tbsp.
canola oil
1/2
small red onion
2
clove garlic
1 Tbsp.
ancho chile powder
2 tsp.
Spanish smoked paprika
1/2 tsp.
cayenne pepper
2 tsp.
molasses
1/2 cup
water
12 Tbsp.
unsalted butter
1 tsp.
Worcestershire sauce
Kosher salt
pepper
8
ear corn

Directions

1. Step 1Prepare outdoor grill for covered direct grilling on medium.
2. Step 2In 10-inch skillet, toast seeds on medium-low 3 to 5 minutes or until fragrant. Transfer seeds to small bowl. Wipe out skillet.
3. Step 3In same skillet, heat oil on medium-high until hot, but not smoking. Add onion; cook 2 to 3 minutes or until softened, stirring occasionally. Add garlic; cook 30 seconds, stirring. Add ancho chile powder, paprika, cayenne, and toasted cumin seeds; cook 1 minute, stirring frequently. Stir in molasses and water. Cook 3 to 5 minutes or until mixture thickens and water has evaporated, stirring occasionally. Remove from heat and let cool slightly.
4. Step 4In food processor, pulse butter, Worcestershire sauce, and spice mixture until smooth. Add 1 teaspoon salt and 1/8 teaspoon freshly ground black pepper; pulse until combined. Transfer mixture to small bowl. Cover and refrigerate for at least 30 minutes or up to 2 days. To serve, allow to come to room temperature.
5. Step 5Meanwhile, pull husks of corn to stalk end without removing them. Strip away silk from each ear. Fold husks back into place and tie with kitchen twine. Place ears of corn in large bowl or pot and cover with cold water; add 1 tablespoon salt. Let stand 10 minutes.
6. Step 6Drain corn. Shake off excess water. Grill, covered, 15 to 20 minutes or until kernels are tender when pierced with paring knife, turning occasionally. To serve, remove husks and spread with spiced butter.