You gotta try this corn.

I know, this ain't a cooking show, but this grilled corn is excellent!

8 tablespoons (1 stick) unsalted butter, room temperature, divided

1 tablespoon ancho chile powder

1 teaspoon ground cumin

1 tablespoon honey

1/2 teaspoon dried oregano

1/2 teaspoon coarse kosher salt

1/4 teaspoon granulated garlic or garlic powder

1/4 teaspoon onion powder

8 ears of corn, husked

Ancho chile powder is available in the spice section of many supermarkets and at Latin markets. (use regular clile powder if you'd like)

Melt 2 tablespoons butter in small skillet over medium-low heat. Add chile powder and cumin; stir 10 seconds. Transfer to medium bowl; stir in honey and cool.

Add oregano, coarse salt, granulated garlic, onion powder, and 6 tablespoons butter to butter mixture. Mix until smooth. Can be made 2 days ahead. Cover; chill. Bring to room temperature.

Prepare barbecue (medium-high heat). Grill corn until charred in spots, turning often, about 13 minutes. Transfer corn to platter. Serve with honey-ancho butter.

i am pretty sure i have most of those ingredients at home, maybe we will make this seasoned butter next time.

we like to soak the corn in salt water for at least a half hour and cook them directly on the coals (in the husk). it doesnt always get charred like shown in the picture but it does come out pretty damn good.

Throw some lime juice in that compound butter, or squeeze it directly over the corn. You can thank me later.

While I appreciate the compound butter that you are using, I've gone the total opposite way. Grilled, and nothing else. The pureness of the corn.

Picked at the right time, before the sugars turn into just boring starches (well before what is shown in the picture, I might add), grilled corn is just wonderful by itself.

Corn: Boil it or grill it (after soaking it in water all day). Add butter. Add salt. Enjoy.

Fun fact: McLean County, Illinois (where I live for most of the year) produces enough corn that were it a state, it would rank #10 in corn production. I have a feeling that is true of most rural-ish counties in Illinois, Iowa, Nebraska, Indiana, and Minnesota.

I use chipotle (smoked jalapeno) powder and butter on mine.

Just butter and fresh cracked pepper on our grilled corn.

I'll get the wife to whip up a batch of this to try for the next time.

Do this: Cook way to much corn for one meal. Cut the corn off the cob and place corn in freezer container. Have corn on the cob off the cob any time of the year.

My mom has a recipe that bakes the cut corn with a little sugar and it's soooooo goooood. We call it desert corn.

alfadriver wrote: While I appreciate the compound butter that you are using, I've gone the total opposite way. Grilled, and nothing else. The pureness of the corn. Picked at the right time, before the sugars turn into just boring starches (well before what is shown in the picture, I might add), grilled corn is just wonderful by itself.

I don't eat butter, so that's exactly how I do it. I can't imagine putting anything on fresh sweet corn.

mtn wrote: Corn: Boil it or grill it (after soaking it in water all day). Add butter. Add salt. Enjoy.

QFT..........

Good corn doesn't need much embellishing so just a bit of butter and salt are all that's needed.

Gotta admit (though) that the grilled corn at Rd America was a decadent delight when I found those old tins of Crisco full of melted butter and a selection mixed, salted dressings. Up til then, I thought the brats were heavenly.

I remember when this recipe was first posted up here. I make it all the time now, closest thing to Jakarta-style hot barbecue corn that I've found decent instructions for. For that true Betawi street vendor authenticity, throw the corn husks on the charcoals and grill the cobs over their own fire. Make sure the kernels are nice and black.

Cut, paste, print. Thank you

Jay wrote: I remember when this recipe was first posted up here.

Really? Damn. If everything was as short as my memory ......

The new google version search function is pretty darn good.
http://grassrootsmotorsports.com/forum/off-topic-discussion/its-corn-on-the-cob-season/23554/page1/

More details on the search function...
http://grassrootsmotorsports.com/forum/grm/search-function-workarounds/38293/page1/

This sounds really good, but for corn on the cob I'm usually content with shaking on a little Goya Adobo seasoning and smoked Tabasco. I don't even use butter most of the time.

Edit: now that I think of it, the blend of seasonings in the Adobo shaker is VERY similar to what goes into that butter.

looks real yummy

if I can get GOOD corn like alfa was talking about my preference is to rub it down with olive oil and grill it just like a hot dog... the smoke and sugar is just so good... and sometimes so strong I can only eat 1.

love grilled corn :)

damn you guys and your food threads... I just satisfied my bacon jones after that last bacon thread... now ya gotta bring up sweet corn... geezus, looks like a trip to the farm stand tomorrow

You had me at "one stick of butter."