Perfect grilled corn on the cob with green butter

Ingredients:

BBQ butter

• 2 tbsp. l. rapeseed oil
• Half a small red onion, chopped
• 2 cloves garlic, chopped
• 2 tsp paprika
• 0.5 tsp ground cayenne pepper
• 1 teaspoon roasted cumin seeds
• 1 tbsp ground ancho pepper
• 0.5 cups of water
• 160 g butter, slightly softened
• 1 teaspoon Worcestershire sauce
• 8 ears of corn

Butter with herbs

• 220 g butter, room temperature
• 1/4 cup chopped fresh herbs (basil, chives, or tarragon)
• 1 teaspoon coarse salt
• Place all ingredients in a food processor.

Preparation:

1. Preheat grill to medium heat.
2. Pull the husks back toward the base of the cobs without tearing them. Remove any hairs from the corn and re-wrap the cobs in the husks. Place the corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
3. Remove the corn from the water and shake it dry. Place the corn on the grill, cover, and grill for 15-20 minutes, turning every 5 minutes, or until the kernels are tender when pierced with a knife. Remove the husks and eat the cooked corn, or cut off the kernels.
4. Serve with BBQ butter and/or herb butter.
   
   BBQ butterHeat the vegetable oil in a medium skillet over high heat until almost smoking. Add the onion and cook until softened, 2-3 minutes. Add the garlic and cook for another 30 seconds. Add the paprika, cayenne pepper, cumin, and ground anchovy and cook for 1 minute. Add 1/2 cup water and cook until the mixture thickens and the water evaporates. Cool slightly.
   
   Place the butter in a food processor, add the toasted spice mix and Worcestershire sauce, and process until smooth. Season with salt and pepper and transfer the mixture to a small bowl, cover, and refrigerate for at least 30 minutes to allow the flavors to meld. Serve the butter at room temperature.
   
   Creamy Grilled Corn: Spread butter on corn while it is hot.