Perfect grilled corn on the cob with green butter

Votes: 2

Time: 1 hour 35 minutes
Complexity: easily
Servings: 4 - 6

If you've never grilled corn on the cob before, you're lucky to have stumbled upon this recipe. It involves grilling the cobs without removing them from the husks. Soaking the corn in salted water beforehand will prevent it from drying out on the grill and will help it become tender faster. Once cooked, shuck the corn and brush it with one of the suggested butters: barbecue-flavored and herb-flavored, which pair perfectly with the corn, adding a creamy, spicy flavor. But the most delicious part of this corn is the incredible campfire aroma.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

BBQ butter

2 tbsp. l. rapeseed oil
Half a small red onion, chopped
2 cloves garlic, chopped
2 tsp paprika
0.5 tsp ground cayenne pepper
1 teaspoon roasted cumin seeds
1 tbsp ground ancho pepper
0.5 cups of water
160 g butter, slightly softened
1 teaspoon Worcestershire sauce
8 ears of corn

Butter with herbs

220 g butter, room temperature
1/4 cup chopped fresh herbs (basil, chives, or tarragon)
1 teaspoon coarse salt
Place all ingredients in a food processor.

Ingredient Substitution Suggestions

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Recipes with similar ingredients: corn, butter, ground cayenne pepper, cumin, ancho pepper, basil, chives, tarragon, Worcestershire sauce, paprika

Cooking the dish according to the recipe:

Preheat grill to medium heat.
Pull the husks back toward the base of the cobs without tearing them. Remove any hairs from the corn and re-wrap the cobs in the husks. Place the corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.

Remove the corn from the water and shake it dry. Place the corn on the grill, cover, and grill for 15-20 minutes, turning every 5 minutes, or until the kernels are tender when pierced with a knife. Remove the husks and eat the cooked corn, or cut off the kernels.
Serve with BBQ butter and/or herb butter.

BBQ butterHeat the vegetable oil in a medium skillet over high heat until almost smoking. Add the onion and cook until softened, 2-3 minutes. Add the garlic and cook for another 30 seconds. Add the paprika, cayenne pepper, cumin, and ground anchovy and cook for 1 minute. Add 1/2 cup water and cook until the mixture thickens and the water evaporates. Cool slightly.

Place the butter in a food processor, add the toasted spice mix and Worcestershire sauce, and process until smooth. Season with salt and pepper and transfer the mixture to a small bowl, cover, and refrigerate for at least 30 minutes to allow the flavors to meld. Serve the butter at room temperature.

Creamy Grilled Corn: Spread butter on corn while it is hot.