Sandra This Bobby Flay Grilled Corn Recipe is a smoky and sweet recipe, which features perfectly charred corn on the cob and savory compound butter. It’s the ultimate summer side dish, ready in about 45 minutes.
Bobby Flay Grilled Corn Recipe Ingredients
The Corn:
- 8 ears corn
- Kosher salt (for soaking water)
BBQ Butter (Option 1):
- 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 (Option 2):
- 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 Bobby Flay Grilled Corn Recipe
- Prep the corn: Pull the outer husks down to the base of the stalk without detaching them completely. Remove the silk from each ear of corn. Pull the husks back up over the kernels to cover them.
- Soak the corn: Fill a large pot or clean sink with cold water and add 1 tablespoon (15g) of salt. Submerge the corn ears in the water and let them soak for 10 minutes. Shake off the excess water before grilling.
- Grill the corn: Heat your grill to medium heat. Place the corn (with husks) on the grill grates and close the lid. Grill for 15-20 minutes, turning every 5 minutes, until the kernels are tender and steamed inside the husks.
- Make the BBQ Butter: Heat the canola oil in a pan over high heat. Add the chopped onion and cook for 2-3 minutes until soft. Add the garlic and cook for 30 seconds. Stir in the paprika, cayenne, cumin, and ancho powder; cook for 1 minute to bloom the spices. Add 1/2 cup water and simmer until the mixture has thickened. Let it cool slightly. In a food processor, blend the cooled spice mixture with the softened 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 room temperature butter with the fresh herbs, salt, and pepper. Process until smooth and well combined.
- Serve: Remove the corn from the grill. Peel back and remove the charred husks. Serve the hot corn immediately, slathered with your choice of BBQ Butter or Herb Butter.
Recipe Tips
- Why soak the corn: Soaking the corn adds moisture inside the husks, essentially steaming the kernels while they grill. It also prevents the dry husks from catching fire immediately upon hitting the hot grill grates.
- Removing corn silk: To easily remove silk, use a stiff vegetable brush or a damp paper towel to wipe down the cob after pulling the husks back.
- Blooming spices: For the BBQ butter, do not skip the step of cooking the spices in oil. This releases their essential oils (“blooming”), creating a much deeper, bolder flavor profile than just mixing raw spices into butter.
- Compound butter storage: Roll extra compound butter into a log using plastic wrap or parchment paper. It can be frozen and sliced off as needed for steaks, chicken, or vegetables.
What To Serve With Bobby Flay Grilled Corn
This corn is the quintessential barbecue side dish.
- Grilled ribeye or skirt steak
- BBQ Chicken thighs
- Potato salad
- Coleslaw with vinegar dressing
How To Store Bobby Flay Grilled Corn Recipe
- Refrigerate: Store leftover grilled corn in an airtight container or wrapped in foil in the refrigerator for up to 3-5 days. You can also cut the kernels off the cob for easier storage.
- Freeze: Cut the cooked kernels off the cob and freeze them in a freezer-safe bag for up to 3 months. Great for adding to soups or salsas later.
- Reheat: Reheat corn on the cob in the microwave with a damp paper towel over it, or wrap in foil and warm in a 350°F oven for 10 minutes.
Bobby Flay Grilled Corn Recipe Nutrition Facts
- Calories: 280
- Total Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 45mg
- Sodium: 320mg
- Total Carbohydrates: 28g
- Dietary Fiber: 3g
- Sugar: 5g
- Protein: 4g
Nutrition information is estimated per ear of corn with 1 tablespoon of butter.
FAQs
Can I grill the corn without the husks?
Yes. If you prefer charred kernels over steamed ones, shuck the corn completely (remove husks and silk). Brush the bare corn with oil and grill over medium-high heat for 10-12 minutes, turning often, until charred in spots.
Can I make the butter ahead of time?
Absolutely. Both the BBQ and Herb butters taste better if made a day in advance, as it gives the flavors time to meld together. Keep them refrigerated.
Is the BBQ butter spicy?
It has a kick due to the cayenne and ancho powder. If you are sensitive to spice, reduce the cayenne pepper to 1/4 teaspoon or omit it entirely.
Try More Recipes:
- Bobby Flay Grilled Pizza Recipe
- Bobby Flay Grilled Chicken Breast Recipe
- Bobby Flay Grilled Pork Chops Recipe
Bobby Flay Grilled Corn Recipe
Description
This Bobby Flay Grilled Corn Recipe elevates simple summer corn by soaking it in salted water for tenderness and serving it with a choice of smoky BBQ butter or fresh Herb butter.
Ingredients
Instructions
- Pull husks back, remove silk, and pull husks back up to cover corn.
- Soak corn in salted cold water for 10 minutes.
- Make BBQ Butter: Sauté onion and garlic; bloom spices in oil; add water and reduce. Blend with butter and Worcestershire.
- Make Herb Butter: Blend butter, herbs, salt, and pepper in a food processor.
- Grill corn (in husks) on medium heat for 15-20 minutes, turning often.
- Remove husks and serve with desired butter.
Notes
- Toasted Cumin: Toast whole cumin seeds in a dry skillet for 1-2 minutes until fragrant before using them in the BBQ butter for maximum flavor.
- Serving: Serve the butter at room temperature so it melts instantly over the hot corn.
- Leftovers: Leftover BBQ butter is excellent melted over popcorn.
Bobby Flay Grilled Corn Recipe
