Bobby Flay grilled corn on the cob is an easy summer side dish with salted husks and two compound butters, ready in about 90 minutes. That makes it a perfect cookout or backyard party addition for any summer potluck, since the corn grills hands-free while you prep everything else.
The make-or-break move is soaking the husked ears in salted water before grilling, which steams the kernels inside and keeps them from drying out. Skip the soak and the husks catch fire too fast, so the outside chars before the corn cooks through.
What sets this version apart is the two compound butters served alongside: a smoky BBQ butter and a fresh herb butter. That pairing gives each person a choice between heat and brightness, which most grilled corn recipes never offer.
Bobby Flay Grilled Corn on the Cob
Course: Side DishCuisine: AmericanDifficulty: Easy6
servings25
minutes45
minutes95
kcalCorn ears soaked in salted water with the husks pulled back and silks removed, then grilled covered and turned every five minutes. Finished with either a spiced BBQ compound butter or a fresh herb compound butter.
Ingredients
- For the Corn:
8 ears corn, husks on
Kosher salt
- For the BBQ Butter:
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
- For the Herb Butter:
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
Directions
- Heat the grill:Preheat a gas or charcoal grill to medium heat.
- Prep and soak the corn:Pull the outer husks down to the base of each ear, leaving them attached. Strip away and discard the silks by hand, then fold the husks back into place. Place the ears in a large bowl of cold water with 1 tablespoon of salt and soak for 10 minutes.
- Grill the corn:Remove the corn from the water and shake off the excess. Place the ears on the grill grates, close the cover, and cook for 15 to 20 minutes, turning every 5 minutes with tongs, until the kernels are tender when pierced with a paring knife. The husks will blacken and char, but the kernels steam safely inside. Remove and let rest for 5 minutes.
- Make the BBQ butter:Heat the canola oil in a medium saute pan over high heat until almost smoking. Add the onion and cook until soft, 2 to 3 minutes. Add the garlic and cook for 30 seconds. Add the paprika, cayenne, cumin, and ancho powder and cook for 1 minute. Add 1/2 cup water and cook until the mixture thickens. Let cool slightly. Place the butter in a food processor, add the spice mixture and Worcestershire sauce, and process until smooth. Season with salt and pepper, scrape into a bowl, and refrigerate for at least 30 minutes. Bring to room temperature before serving.
- Make the herb butter:Combine the butter, herbs, salt, and pepper in a food processor and process until smooth.
- Serve:Peel back the husks and brush the corn generously with BBQ butter, herb butter, or both while the ears are still hot.
FAQs
How long should the corn soak before grilling?
Soaking for 10 minutes in cold salted water is enough to saturate the husks so they steam instead of ignite. Longer soaking does not improve the result, since the husks only need enough moisture to create steam during grilling. Pull the ears out and shake off the excess water before placing them on the grates.
Can I grill the corn without the husks?
Yes, you can grill shucked corn by brushing the bare kernels with olive oil and seasoning with salt and pepper. Bare cobs need only 10 to 15 minutes over medium heat and develop visible char marks that husked corn does not. Turn them every few minutes with tongs so the char stays even on all sides.
How long does the leftover BBQ butter keep?
The BBQ butter holds in the refrigerator for up to five days and freezes well for about a month. Wrap the leftover butter tightly in parchment or plastic wrap so it does not absorb other flavors. Bring it back to room temperature before spreading, since cold butter tears the kernels off the cob.
Why does Bobby Flay insist on medium heat for grilling corn?
Medium heat is the key, and Bobby Flay is specific about this because high heat scorches the husks before the kernels cook through. On a gas grill, set all burners to medium and close the lid. On charcoal, spread the coals evenly and wait until you can hold your hand five inches above for four seconds.
What herbs work best in the herb butter?
The herb butter works with basil, chives, or tarragon, but you can swap in any soft herb you have on hand. Dill and parsley are good substitutes that hold up to the heat of the corn without wilting into nothing. Avoid woody herbs like rosemary or thyme, since they stay tough when blended into softened butter.
