Grilled Corn

This recipe also includes a spicy butter spread for the grilled corn.

Grilled Corn with Honey-Arbol Chile Butter

Ingredients:

8 - tablespoons (1 stick) unsalted butter, room termperature, divided
1 - tablespoon arbol chile powder
1 - teaspoon ground cumin
1 - tablespoon honey
1/2 - teaspoon dried oregano
1/2 - teaspoon coarse kosher salt
1/4 - teaspoon garlic powder
1/4 - teaspoon onion powder
8 - ears of corn, husked

Honey-Arbol Chile Butter spread preparation: Melt two tablespoons butter in small sauce pan over medium-low heat. Add the arbol chile powder and cumin, stir for 10 seconds. Remove from heat and transfer to small bowl. Stir in honey and cool. Add oregano, garlic powder, onion powder, and 6 tablespoons butter to butter mixture. Mix until smooth. This can be made two days ahead, cover and chill. To serve, bring it back to room termperature.

Grilled Corn: Prepare the grill to medium high heat. Grill the corn for about 13 minutes turning often. You want the corn to be charred in infrequent spots, too much charring will dry out the corn. The charring will carmelize some of the corn's natural sugar and that is the purpose of grilling it unhusked. Some charring is good, just remember, less is more here! Think highly infrequent flecks of charring and you'll be happier with the results.

Final Preparation: Transfer corn to platter. Serve with honey-arbol chile butter.

Comments: I wanted to keep the recipes from my Brrr BQ'd Thanksgiving Day Vegetables separate. Be sure to reference that blog post for a fuller story.