Editor's Note: This recipe was originally part of a menu by Bobby Flay for a backyard barbecue. For the complete menu and Flay's tips on throwing a party, click here.
Corn is the perfect vegetable for grilling because it comes with a built-in protective wrapper — the cornhusk. The natural moisture in the green husks helps steam and smoke the corn until it's sweet, tender, and full of flavor. In Latin cooking, corn is often sprinkled with lime juice and fresh cheese — queso fresco — for contrast. I've combined that with the American love for butter, butter, and more butter on corn on the cob.
Recipe information
Yield
Makes 4 to 6 servings
Ingredients
For the garlic butter:
For the corn:
Preparation
Make the garlic butter:
Step 1
Combine the butter and garlic in a food processor or with a mixer until smooth. (To mix by hand, let the butter get very soft, then beat in the garlic, finely minced, with a large wooden spoon.) Season to taste with salt and pepper. (The garlic butter can be made in advance, covered, and kept refrigerated up to 2 days, or frozen for a week. Bring to cool room temperature before serving.)
Make the corn:
Step 2
1. Heat your grill to high.
Step 3
2. Place the corn on the grill, close the grill hood, and cook for 15 to 20 minutes, turning occasionally, until steamed through and hot but still crisp (test by carefully piercing with a knife). Unwrap the husks from the corn and immediately spread or brush with garlic butter.
Step 4
3. Squeeze the limes on top and and sprinkle with cheese. Serve immediately.
