Ingredients

• 2 tablespoons canola oil
• 1/2 small red onion, chopped
• 2 cloves garlic, chopped
• 1 tablespoon ancho chili powder
• 2 teaspoons Spanish paprika
• 1 teaspoon toasted cumin seeds
• 1/2 teaspoon cayenne powder
• 1/2 cup water
• 1 1/2 sticks unsalted butter, slightly softened
• 1 teaspoon Worcestershire sauce
• Salt and freshly ground black pepper

Directions

1. Perfectly Grilled Corn

2. Heat the 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 ancho powder, paprika, cumin and cayenne and cook for 1 minute. Add 1/2 cup of water and cook until the mixture becomes thickened and the water reduces. Let cool slightly.

3. Place the butter in a food processor, add the spice mixture and Worcestershire sauce and process until smooth. Season with salt and pepper, scrape the mixture into a small bowl, cover and refrigerate for at least 30 minutes to allow the flavors to meld. Bring to room temperature before serving and spread the butter over the corn while hot.

Email to a friend | Print this recipe | Back