Hamdi Saidani Bobby Flay’s Grilled Corn is made with corn, kosher salt, canola oil, red onion, garlic, Spanish paprika, cayenne powder, toasted cumin seeds, ancho chili powder, Worcestershire sauce, unsalted butter, fresh herbs, and freshly ground black pepper. This delicious grilled corn recipe creates a flavorful side dish that takes about 40 minutes to prepare and can serve up to 8 people.
Ingredients Needed:
- 8 ears corn
- Kosher salt
BBQ Butter:
- 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
Herb Butter:
- 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
How To Make Grilled Corn?
- Prepare the Corn: Heat the grill to medium. Pull the outer husks down to the base and remove the silk. Soak the corn in cold water with 15g (1 tablespoon) of salt for 10 minutes. Shake off excess water. Place the corn on the grill, close the lid, and grill for 15-20 minutes, turning every 5 minutes, until the kernels are tender. Remove husks and serve with BBQ Butter or Herb Butter.
- Make the BBQ Butter: Heat the oil in a pan over high heat. Add the onion and cook for 2-3 minutes until soft. Add garlic and cook for 30 seconds. Stir in paprika, cayenne, cumin, and ancho powder; cook for 1 minute. Add 120ml (1/2 cup) water and simmer until thickened. Let cool slightly. In a food processor, blend the spice mixture with butter and Worcestershire sauce until smooth. Season with salt and pepper. Refrigerate for 30 minutes, then bring to room temperature before serving.
- Make the Herb Butter: In a food processor, combine the butter with herbs, salt, and pepper. Process until smooth.
Recipe Tips:
- Soak the corn in salted water: Soaking the corn in cold, salted water before grilling helps keep it moist and adds extra flavor.
- Turn the corn frequently: Turn the corn every 5 minutes while grilling to ensure even cooking and prevent burning.
- Let the BBQ Butter sit: Make sure to refrigerate the BBQ Butter for at least 30 minutes to let the flavors blend together. This will give a deeper flavor when you spread it over the corn.
- Grill with husks on: Keep the husks on while grilling. This helps steam the corn and prevents it from drying out.
- Adjust seasoning to taste: Don’t be afraid to adjust the amount of salt, pepper, or spice in the BBQ or herb butter to suit your preference.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover grilled corn cool to room temperature. Then, wrap the corn tightly in plastic wrap or place it in an airtight container. Store it in the refrigerator for up to 3 days.
- Reheat : Place the corn directly on the grill over medium heat for 5 minutes, turning occasionally until it’s hot and has a slight char.
Nutrition Facts
- Calories: 150
- Total Fat: 8.1g
- Saturated Fat: 4.4g
- Trans Fat: 0.3g
- Polyunsaturated Fat: 0.8g
- Monounsaturated Fat: 2.1g
- Cholesterol: 18mg
- Sodium: 82mg
- Total Carbohydrates: 20g
- Dietary Fiber: 2.3g
- Sugars: 4.3g
- Protein: 3.3g
- Calcium: 4.9mg
- Iron: 0.4mg
- Potassium: 208.8mg
More Bobby Flay Recipe:
Bobby Flay Grilled Corn
Description
Bobby Flay’s Grilled Corn is made with corn, kosher salt, canola oil, red onion, garlic, Spanish paprika, cayenne powder, toasted cumin seeds, ancho chili powder, Worcestershire sauce, unsalted butter, fresh herbs, and freshly ground black pepper. This delicious grilled corn recipe creates a flavorful side dish that takes about 40 minutes to prepare and can serve up to 8 people.
Ingredients
BBQ Butter:
Herb Butter:
Instructions
- Prepare the Corn: Heat the grill to medium. Pull the outer husks down to the base and remove the silk. Soak the corn in cold water with 15g (1 tablespoon) of salt for 10 minutes. Shake off excess water. Place the corn on the grill, close the lid, and grill for 15-20 minutes, turning every 5 minutes, until the kernels are tender. Remove husks and serve with BBQ Butter or Herb Butter.
- Make the BBQ Butter: Heat the oil in a pan over high heat. Add the onion and cook for 2-3 minutes until soft. Add garlic and cook for 30 seconds. Stir in paprika, cayenne, cumin, and ancho powder; cook for 1 minute. Add 120ml (1/2 cup) water and simmer until thickened. Let cool slightly. In a food processor, blend the spice mixture with butter and Worcestershire sauce until smooth. Season with salt and pepper. Refrigerate for 30 minutes, then bring to room temperature before serving.
- Make the Herb Butter: In a food processor, combine the butter with herbs, salt, and pepper. Process until smooth.
Notes
- Soak the corn in salted water: Soaking the corn in cold, salted water before grilling helps keep it moist and adds extra flavor.
- Turn the corn frequently: Turn the corn every 5 minutes while grilling to ensure even cooking and prevent burning.
- Let the BBQ Butter sit: Make sure to refrigerate the BBQ Butter for at least 30 minutes to let the flavors blend together. This will give a deeper flavor when you spread it over the corn.
- Grill with husks on: Keep the husks on while grilling. This helps steam the corn and prevents it from drying out.
- Adjust seasoning to taste: Don’t be afraid to adjust the amount of salt, pepper, or spice in the BBQ or herb butter to suit your preference.
Bobby Flay Grilled Corn