If you have never once grilled corn on the cobs on the grill, then you very lucky to stumble upon this particular recipe. He suggests a method of frying ears without removing them from the husk. Pre-soak the corn in salted water so it doesn’t to dry on the grill and become tender faster. Ready corn clean and grease with one of the creamy options oils: barbecue and greens that are perfect combine with corn, making it taste more creamy with spicy notes. But the most delicious in this corn is amazing campfire flavor. Share with friends: 
Time: 1 hour. 35 minutes Difficulty: easy Servings: 4 – 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
BBQ Butter
- 2 tbsp. l rapeseed oil
- Half a small red onion chopped
- 2 cloves of garlic, chopped
- 2 tsp paprika
- 0.5 tsp ground cayenne pepper
- 1 tsp fried zira seeds
- 1 tbsp. l ground pepper ancho
- 0.5 tbsp. water
- 160 gr butter, slightly softened
- 1 tsp Worcester sauce
- 8 ears of corn
Butter with greens
- 220 gr butter, room temperature
- 1/4 Art. chopped fresh herbs (basil, chives or tarragon)
- 1 tsp coarse salt
- Hang all the ingredients in a food processor
Recipes with similar ingredients: corn, butter, pepper ground cayenne, cumin, anchovy pepper, basil, chives, tarragon, Worcestershire sauce, paprika
Recipe preparation:
- Lighten the grill to moderate heat.
- Pull the husk to the base of the ears without tearing it. Take off corn hair, and again wrap the ears in husk. Put corn in a large bowl with cold water, salted 1 tbsp. l salt for 10 minutes.
- Remove the corn from the water and shake it off. Put the corn on grill, cover and fry for 15-20 minutes, turning every 5 minutes, or until the grains are soft when pierced with a knife. Remove the husks and eat ready-made corn or cut grains.
- Serve with barbecue butter and / or butter with greens. BBQ butter: heat vegetable oil in a medium-sized frying pan over high heat until it is practically won’t start to smoke. Add onion and fry until soft for 2-3 minutes. Add garlic and fry for another 30 seconds. Add paprika, cayenne pepper, zira and ground anchovy and fry for 1 minute. Add 0.5 tbsp. water and cook until the mixture thickens and the water evaporates. Cool a little. Put the butter in a food processor, add the fried spice mix and Worcester sauce and grind until homogeneous mass. Salt, pepper and transfer the mixture to cover a small bowl and refrigerate at least for 30 minutes to mix all the flavors. Serve room butter temperature. Creamy grilled corn: spread butter on corn while it’s hot.
