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Perfectly Grilled Corn, recipe follows
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Heat the oil in a medium saute pan over high heat until almost smoking.
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Add the onion and cook until soft, 2 to 3 minutes.
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Add the garlic and cook for 30 seconds.
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Add the ancho powder, paprika, cumin and cayenne and cook for 1 minute.
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Add 1/2 cup of water and cook until the mixture becomes thickened and the water reduces.
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Let cool slightly.
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Place the butter in a food processor, add the spice mixture and Worcestershire sauce and process until smooth.
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Season with salt and pepper, scrape the mixture into a small bowl, cover and refrigerate for at least 30 minutes to allow the flavors to meld.
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Bring to room temperature before serving and spread the butter over the corn while hot.
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Heat the grill to medium.
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12
Pull the outer husks down the ear to the base.
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Strip away the silk from each ear of corn by hand.
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Fold husks back into place and tie the ends together with kitchen string.
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Place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
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Remove corn from water and shake off excess.
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Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife.
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Remove the husks and eat on the cob or remove the kernels.
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How to remove corn kernels from cob: To remove kernels from cobs of either raw or cooked corn, stand cob upright on its stem end in a large pan, holding tip with fingers.
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Cut down the sides of cob with sharp paring knife, releasing kernels without cutting into cob.
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Run dull edge of knife down the cob to release any remaining corn and liquid.
