Bobby grills fresh corn for supper and tops it with piquillo pepper butter!
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Grilled Corn with Piquillo Pepper Butter and Grated Manchego
DISH THANKS TO BOBBY FLAY
Level: Easy
Total: 1 hr 30 min
Preparation: 20 minutes
Non-active: 1 hr
Cook: 10 min
Yield: 4 to 6 portions

Active ingredients

Piquillo Pepper Butter:

2 sticks saltless butter, a little softened
4 piquillo peppers, patted dry and sliced
4 cloves garlic, sliced
2 teaspoons sliced fresh thyme
1 teaspoon Spanish paprika
1 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon newly ground black pepper, plus more for seasoning

Grilled Corn:

12 corn ears
1 cup grated Manchego cheese
1/4 cup sliced fresh thyme, for garnish

Instructions

For the grilled corn: Pull the husks of the corn enough to remove the silks, without removing the husks from the stem. Re-wrap the corn in the husks and soak in cold water for 15 minutes.

For the piquillo pepper butter: Blend the butter, piquillo peppers, garlic, thyme, paprika, salt and pepper in a food processor until smooth. Scrape the butter into a bowl, cover and cool for at least 1 hour and up to 24 hours prior to using. Soften the butter somewhat before utilizing.

Heat the grill for direct barbecuing. Remove the corn from the water, shake and place on the grates of the grill. Cover the grill and cook the corn until tender, about 10 minutes. Eliminate the corn from the grill, pull the husks back and brush the corn with the piquillo pepper butter. Spray the corn with salt and pepper, Manchego and thyme.

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Bobby Flay's Spicy Grilled Fresh Corn|Bobby Flay's Barbecue Dependency|Food Network