Leave it to Bobby Flay of the Food Network to give us the perfect recipe for that perfect corn arriving at the Market. Butter, fresh herbs, dried spices and oils are also available for your herb and BBQ butter recipes. You can pick these up from Friends Country Market, Wild Tree, The Meat Goat, Tastefully Simple and The Olive Tap. Make your own perfect topping and shop around to see what else you can top that corn with. Bacon? Bacon horseradish dip? Ready-made barbeque sauce?
- 8 ears corn
- Kosher salt
- BBQ Butter, recipe follows
- Herb Butter, recipe follows
1. Heat the grill to medium.
2. 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.
3. 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.
4. 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.
- 2 tablespoons canola oil
- 1/2 small red onion, chopped
- 2 cloves garlic, chopped
- 2 teaspoons Spanish paprika
- 1/2 teaspoon cayenne powder
- 1 teaspoon toasted cumin seeds
- 1 tablespoon ancho chili powder
- 1/2 cup water
- 1 1/2 sticks unsalted butter, slightly softened
- 1 teaspoon Worcestershire sauce
- Salt and freshly ground black pepper
1. 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.
2. 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.
- 2 sticks unsalted butter, at room temperature
- 1/4 cup chopped fresh herbs (basil, chives or tarragon)
- 1 teaspoon kosher salt
- Freshly ground black pepper
1. Combine in a food processor and process until smooth.
Recipe courtesy Bobby Flay, Food Network