Grilled Corn With BBQ Butter

Grilled Corn With BBQ Butter

Recipe source :  Bobby Flay's recipe from Good Housekeeping Magazine, July 2012

The magazine has displayed a dramatic party presentation of grilled corn by Bobby Flay with BBQ sauce. The spread looked so irresistible that I've got to try it out! 

Flay grilled each ear of corn with the husk on so that the kernels got steamed and caramelised simultaneously. However, to make things simpler, I just removed all the husks and the silk. I grilled four ear of corns and steamed the remaining four. I wanted to try out whether the BBQ butter will taste good on steamed corn as well. 

As to the BBQ sauce, Flay's instruction was to refrigerate the BBQ sauce for 30 minutes after cooking and blending. Thereafter, to bring it to room temperature before serving. But I could not wait for another 30 minutes, I just slathered the BBQ sauce over the corns once it was done!

The BBQ sauce was wonderful!  All the spices had infused and blended very well with the butter. Very spicy and tasted very Asian in flavour. I am happy to share that the BBQ sauce works well for both the grilled and steamed corns. However, my son prefers the grilled version.

Very good! We like it very much!

Ingredients

8 ears corn
1 tsp cumin seeds ( jintan putih)
2 tbsp canola oil
1/2 small red onion, chopped
2 cloves garlic, chopped
1 tbsp chilli powder
2 tsp paprika
1/2 tsp cayenne (ground red) pepper
2 tsp molasses
1/2 cup water
12 tbsp unsalted butter, at room temperature
1 tsp Worcestershire sauce
a sprinkle of salt and pepper

Method

1.  Grill or steam the corn until done.
2.  In a saucepan, toast the cumin seeds on medium-low for 3 to 5 minutes until fragrant. Transfer seeds to a small bowl. Wipe the saucepan.
3.  In the same saucepan, heat canola oil on medium-high until hot. Add chopped onions and cook 2 to 3 minutes. Add garlic and cook for 30 seconds. Add in the spices and keep stirring. Add in molasses and water and cook until the sauce thickens. Remove from heat and let cool slightly.
4.  Blend in the butter and Worcestershire sauce, salt and pepper to taste. Ensure all ingredients are well combined. 
5.  Transfer mixture to a small bowl. Cover and refrigerate for 30 minutes.
6.  To serve, allow the BBQ sauce to come to room temperature before slathering the sauce on the grilled corn.

Grilled corn and steamed corn with BBQ sauce

I am linking this post to Cook Like A Star - Bobby Flay, November 2014

Organized by Yen from Eat Your Heart Out , Grace from Life Can Be Simple    and 

Zoe of Bake For Happy Kids

Yen from Eat your heart out and Grace from Life can be simple and I (Zoe) from Bake for Happy Kids are cooking and baking lots of Bobby Flay's recipes - See more at: http://www.bakeforhappykids.com/#sthash.mnkEVTpv.dpuf

Yen from Eat your heart out and Grace from Life can be simple and I (Zoe) from Bake for Happy Kids are cooking and baking lots of Bobby Flay's recipes - See more at: http://www.bakeforhappykids.com/#sthash.mnkEVTpv.dpuf

I am also linking this post to Cook-Your-Book#18
Hosted by Joyce of  Kitchen Flavours