August 1, 2014
Serves 4 to 6
½ lb (2 sticks) unsalted butter, slightly softened
4 jarred piquillo peppers, patted dry and chopped
4 garlic cloves, chopped
2 teaspoons chopped fresh thyme
1 teaspoon mild Spanish paprika
¼ teaspoon freshly ground black pepper
12 ears of corn
1. Combine the butter, peppers, garlic, thyme, paprika, 1 teaspoon salt, and the pepper in a food processor and process until smooth. Scrape the butter into a bowl, cover, and refrigerate for at least 1 hour and up to 24 hours. Let soften slightly before using.
2. Heat your grill to high for direct grilling.
3. 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.
4. Remove the corn from the water and shake off excess. Put on the grill, close the cover, and grill, turning every 5 minutes, for 15 to 20 minutes, or until kernels are tender when pierced with a paring knife.
5. Peel back the husks and serve the corn hot, slathered with the butter.
Excerpted from Bobby Flay’s Barbecue Addiction by Bobby Flay, photographs by Quentin Bacon. Copyright © 2013 by Boy Meets Grill, Inc. Reprinted by permission of Clarkson Potter, an imprint of the Crown Publishing Group, a division of Random House LLC, a Penguin Random House Company. All rights reserved.