Grilled Corn on the Cob with BBQ Butter

Name: Grilled Corn on the Cob with BBQ Butter
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 Tbsp ancho chile powder; 2 Tbsps canola oil; 1 teaspoons cayenne powder; 1 teaspoon toasted cumin seeds; 8 ears corn; 2 cloves garlic, chopped; 4 servings Kosher salt; 2 teaspoons Spanish paprika; 1 smalls red onion, chopped; 4 servings Salt and freshly ground black pepper; 2 sticks unsalted butter, slightly softened; 118 milliliters water; 1 teaspoon Worcestershire sauce

Grilled Corn on the Cob with BBQ Butter might be just the side dish you are searching for. This recipe serves 4. This recipe covers 14% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free recipe has 541 calories, 7g of protein, and 44g of fat per serving. Head to the store and pick up ancho chile powder, canolan oil, cumin seeds, and a few other things to make it today. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes approximately 45 minutes. It can be enjoyed any time, but it is especially good for The Fourth Of July.

Instructions

Heat the oil in a medium saute pan over high heat until almost smoking.

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Cooking Oil

Equipment you will use

Frying Pan

Add the onion and cook until soft, 2 to 3 minutes.

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Onion

Add the garlic and cook for 30 seconds.

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Garlic

Add the ancho powder, paprika, cumin and cayenne and cook for 1 minute.

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Ground Cayenne Pepper

Paprika

Cumin

Add 1/2 cup of water and cook until the mixture becomes thickened and the water reduces.

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Water

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.

Ingredients you will need

Worcestershire Sauce

Salt And Pepper

Butter

Spread

Corn

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Food Processor

Bowl

Heat the grill to medium.

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Grill

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.

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Corn On The Cob

Base

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Kitchen Twine

Place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.

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Corn On The Cob

Water

Salt

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Bowl

Remove corn from water and shake off excess.

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Shake

Water

Corn

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.

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Corn

Equipment you will use

Grill

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.

Ingredients you will need

Corn

Equipment you will use

Frying Pan

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.

Ingredients you will need

Corn

Equipment you will use

Knife