Bobby Flay's Grilled Corn With Spicy Brown Sugar Butter
You think you have a perfect corn grilling technique? You may but you can wow your guests at your next outing with this in-husk spicy-and-sweet grilling recipe from Bobby Flay. Think you can't cook like a celeb chef? Think again. He makes it so easy you'll think he's in the backyard grilling for you.
Bobby Flay's Grilled Corn with Spicy Brown Sugar Butter
- ½ pound (2 sticks) unsalted butter, slightly softened
- 3 T packed light brown sugar
- 1 tsp ground allspice
- ¹⁄8 tsp cayenne
- Kosher salt, plus more for serving
- 12 ears of corn
- Lime wedges
- Finely chopped fresh cilantro leaves, optional
- Combine the butter, brown sugar, allspice, cayenne, and ½ teaspoon
salt in a bowl and mix until combined. Cover and refrigerate for at least 1
hour and up to 2 days to allow the flavors to meld. Let soften slightly before
- Heat your grill to high for direct grilling (see note below).
- Pull the outer husks down each ear of corn to the base. Strip away
the silk from each ear of corn. Fold the husks back into place and tie the ends
together with kitchen string. Place the ears of corn in a large bowl of cold
water with 1 tablespoon salt for 10 minutes.
- Remove the corn from the water and shake off the excess. Put the corn
on the grill, close the cover, and grill, turning every 5 minutes, for 10 to 15
minutes, or until the kernels are almost tender when pierced with a paring
- Peel back the husks. Brush the corn with some of the spicy butter and
return to the grill. Grill on all sides until lightly caramelized, 1 to 2
- Remove the corn from the grill and brush with more of the butter and
sprinkle with salt. Serve with lime wedges for squeezing on top and garnish
with cilantro, if desired.
Direct grilling: Rake the coals into an even layer for quick, high-heat grilling.