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Grilled Corn on the Cob with BBQ Butter (Bobby Flay) Recipe

Grilled Corn on the Cob with BBQ Butter (Bobby Flay) Recipe

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Grilled Corn on the Cob with BBQ Butter (Bobby Flay)

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Ingredients:

Serving

2 tbsp canola oil
1/2 small red onion, chopped
2 cloves garlic, chopped
1 tbsp ancho chili powder
2 tsp spanish paprika
1 tsp toasted cumin seeds
1/2 tsp cayenne powder
1/2 cup water
1 1/2 sticks unsalted butter, slightly softened
1 tsp worcestershire sauce
salt and freshly ground black pepper
4 ears corn
kosher salt

Directions:

Perfectly Grilled Corn, recipe follows
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 ancho powder, paprika, cumin and cayenne and cook for 1 minute. Add 1/2 cup of water and cook until the mixture becomes thickened 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 and spread the butter over the corn while hot.
Perfectly Grilled Corn:
Heat the grill to medium.
Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place and tie the ends together with kitchen string. Place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
Remove corn from 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 kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels.
How to remove corn kernels from cob: To remove kernels from cobs of either raw or cooked corn, stand cob upright on its stem end in a large pan, holding tip with fingers. Cut down the sides of cob with sharp paring knife, releasing kernels without cutting into cob. Run dull edge of knife down the cob to release any remaining corn and liquid.
Yield: 4 servings

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	471.17 Kcal (1973 kJ)
Calories from fat	396 Kcal
		% Daily Value*
Total Fat	44g	68%
Cholesterol	92.06mg	31%
Sodium	66.69mg	3%
Potassium	300.28mg	6%
Total Carbs	19.71g	7%
Sugars	3.52g	14%
Dietary Fiber	3.12g	12%
Protein	3.81g	8%
Vitamin C	7.8mg	13%
Vitamin A	0.4mg	14%
Iron	1.4mg	8%
Calcium	27.8mg	3%

Amount Per 100 g
Calories	251.18 Kcal (1052 kJ)
Calories from fat	211.11 Kcal
		% Daily Value*
Total Fat	23.46g	68%
Cholesterol	49.08mg	31%
Sodium	35.55mg	3%
Potassium	160.08mg	6%
Total Carbs	10.51g	7%
Sugars	1.87g	14%
Dietary Fiber	1.66g	12%
Protein	2.03g	8%
Vitamin C	4.2mg	13%
Vitamin A	0.2mg	14%
Iron	0.7mg	8%
Calcium	14.8mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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