Robert Mondavi Private Selection Corn On The Cob

Name: Robert Mondavi Private Selection Corn On The Cob
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ears of corn; kosher salt; 2 tablespoons canola oil; 1/2 red onion small, chopped; 2 cloves garlic chopped; 2 teaspoons spanish paprika; 1/2 teaspoon cayenne powder; 1 teaspoon cumin seeds toasted; 1 tablespoon chilli powder; 1/2 cup water; 1 1/2 sticks unsalted butter slightly softened; 1 teaspoon worcestershire sauce; ground black pepper; salt

Servings: persons

8 ears of corn
kosher salt
2 tablespoons canola oil
1/2 red onion small, chopped
2 cloves garlic chopped
2 teaspoons spanish paprika
1/2 teaspoon cayenne powder
1 teaspoon cumin seeds toasted
1 tablespoon chilli powder
1/2 cup water
1 1/2 sticks unsalted butter slightly softened
1 teaspoon worcestershire sauce
ground black pepper
salt

1
Heat the oil in a medium saute pan over high heat until almost smoking. Add the onion and cook until soft, 2 to 3 minutes. Add the garlic and cook for 30 seconds. Add the paprika, cayenne, cumin and chilli powder and cook for 1 minute. Add 1/2 cup of water and cook until mixtures becomes thickened and the water reduces. Let cool slightly.
2
Place the butter in a food processor, add the spice mixture and worcestershire sauce and process until smooth. 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. Bring to room temperature before serving. - See more at: http://wine-social.tumblr.com/post/122174148896/robert-mondavi-private-selection-corn-on-the-cob#sthash.OHAcRu3A.dpuf
3
Heat the grill to medium.
4
Pull the outer husk down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place, and place the ears of corn in a large bowl of cold water with 1 tbsp of salt for 10 minutes.

545

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 ears of corn, kosher salt, 2 tablespoons canola oil, 1/2 red onion small, chopped, and more.

Yes, Robert Mondavi Private Selection Corn On The Cob falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!