Grilled BBQ Corn with Chimayo Butter

This one is an instant hit at any BBQ party.  The slightly sweet and smoky heat combined with the citrus tang of the lime turns boring corn into a fiesta of flavors.  This corn pairs perfectly with our Santa Maria Tri-Tip Recipe and a nice Tempranillo.   In our case, we enjoyed our friend and vintner Shannon Jones’s 2009 Hestia Tempranillo, a full bodied spanish grape perfect for this spanish/Mexican SoCal inspired dinner.

Ingredients

• 6 white corn cobs, cleaned
• 5tbs Unsalted Butter
• 1/2 tsp Smoked Paprika
• 1/2 tsp Cayenne Pepper (to taste)
• 1/2 tsp Chimayo or Ancho Pepper (we prefer Chimayo)
• 1 Garlic clove, peeled, germ removed and minced
• 1 Tsp Coarse Kosher or Sea Salt
• 2 Large Limes
• 1/2 tsp Brown sugar or Turbinado Sugar
• 1/2 tsp Black Pepper
• 1 bunch Fresh Cilantro
• Optional: Oak Wood Chips or chunks for smoke

Preparation

1. Bring a pot of water to boil and place the corn, continue to cook over high heat for approximately 6 minutes.
2. In a separate saucepan, combine the butter, spices, salt, sugar, garlic, and juice of 1 large Lime until dissolved completely.
3. Drain the corn and cut the ends off, then cut the remaining into 3 equally sized mini-cobs
4. Throw a few chips or a chunk or two of Oak wood
5. Place the corn on a well cleaned and oiled grill over medium-high heat, basting regularly in the butter mixture.
6. Cook on each side until grill marks appear, about 2-3 minutes.
7. Place corn on a serving platter and squeeze a bit more lime juice over the corn
8. Sprinkle a little sea salt and garnish with Cilantro leaves and Lime (grilled optional)