Grilled Corn On The Cob With A Trio Of Flavored Butters Recipes

Steps:

• GRILL CORN:.
• Heat an outdoor grill or a stovetop grill to high.
• Peel back husks of corn, but do not remove.
• Remove all silk from corn and coat corn with cooking spray.
• Sprinkle corn with salt and smooth husks back into place.
• Rub each husk with water and place directly on grill.
• Grill, turning occasionally, until kernels soften and husks blacken, 10 to 12 minutes.
• Pull back husks and serve corn with 1 teaspoon flavored butter.
• FOR EACH FLAVORED BUTTER:.
• Using a spoon, mix butter with respective ingredients.
• Roll each into a log shape and wrap in plastic wrap or wax paper.
• Refrigerate until firm, 2 to 3 hours, then soften to room temperature before serving.

Steps:

• 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 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. Serve with the BBQ Butter and/or Herb Butter. Spread over the corn while hot.
• 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 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.
• Combine in a food processor and process until smooth.

Steps:

• Prepare grill for medium-high heat. Mix butter, herbs, salt, pepper, and a pinch of cayenne pepper in a small bowl. Set herb butter aside.
• Brush corn with oil and grill, turning often, until it is tender and charred in spots, 5-8 minutes.
• Transfer corn to a large platter or bowl and spread with reserved herb butter, dividing evenly.
• DO AHEAD: Herb butter can be made 1 day ahead. Cover and chill. Bring to room temperature before spreading over grilled ears of corn.