Perfectly Grilled Corn On The Cob

This easy and delicious grilled corn-on-the-cob recipe from Bobby Flay is perfect for a quick summer meal. With smoky BBQ butter or fresh herb butter, this dish is full of flavor. It’s simple, customizable, and can be made with just a few common ingredients, making it a great choice for any BBQ or family gathering.

Ingredients Needed:

For the Corn:

• 8 ears of corn
• 1 tablespoon kosher salt

For BBQ Butter:

• 30ml canola oil
• 50g red onion, chopped
• 2 cloves garlic, chopped
• 2 tsp Spanish paprika
• 0.5 tsp cayenne powder
• 1 tsp toasted cumin seeds
• 1 tbsp ancho chili powder
• 120ml water
• 170g unsalted butter, softened
• 1 tsp Worcestershire sauce
• Salt and freshly ground black pepper, to taste

For Herb Butter:

• 225g unsalted butter, at room temperature
• 60ml fresh herbs (basil, chives, or tarragon), chopped
• 1 tsp kosher salt
• Freshly ground black pepper, to taste

How To Make Perfectly Grilled Corn On The Cob?

1. Prepare the Corn: Pull the husks down and remove the silk. Fold the husks back up and soak the corn in salted water for 10 minutes.
2. Grill the Corn: Heat the grill to medium. Place the corn on the grill, cover, and cook for 15-20 minutes, turning every 5 minutes until tender.
3. Serve: Remove the husks. Serve with BBQ Butter or Herb Butter.

Recipe Tips:

• Soak the Corn: Soaking the corn in salted water for 10 minutes helps keep the husks from burning and makes the corn juicier.
• Turn the Corn Often: Turn the corn every 5 minutes while grilling to ensure it cooks evenly on all sides.
• Use Fresh Butter: For the best flavor, make sure your butter is at room temperature when mixing it with the spices or herbs.
• Don’t Overcook: Grill the corn just until the kernels are tender. Overcooking can make the corn dry.
• Make Butter Ahead: Prepare the BBQ and herb butter ahead of time and refrigerate it for at least 30 minutes to let the flavors blend.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover corn cool down to room temperature. Then wrap it up in foil or put it in a sealed container and store it in the fridge for up to 3 days.
• Freeze: If you freeze it, wrap it tightly in plastic wrap or foil, then put it in a freezer bag. It can last for 3 months.
• Reheat: Heat the corn on the grill over medium heat for 5-7 minutes, turning it every couple of minutes until it’s hot.

Nutrition Facts:

• Calories: 88 kcal
• Total Fat: 1.4g
• Saturated Fat: 0.2g
• Cholesterol: 0mg
• Sodium: 15mg
• Potassium: 275mg
• Total Carbohydrate: 19g
• Dietary Fiber: 2g
• Sugars: 6.4g
• Protein: 3.3g

Try More Bobby Flay Recipes:

• Bobby Flay Grilled Corn
• Bobby Flay Corn Potato Salad
• Bobby Flay Corn Soup
• Bobby Flay Bbq Corn