For many of us eating corn on the cob is a summer ritual. Corn on the cob says
it's summertime. It's as American as apple pie and everyone has it on their menu
at some time during the summer months. Corn is in season right now and it is the
best. Boiling or grilling are the common methods for cooking corn on the cob,
but add a compound butter to fresh corn and you have transformed this standard
food fair to new heights. A compound butter is simply mixing herbs or other
ingredients to butter. It is a flavor booster. They are very simple to make. If
you have a food processor then you can whip up a tasty butter in no time at all.
I made this for my family tonight and my daughter would have had seconds if I
had had more. This butter will last a few days in the refrigerator, so I plan on
getting more corn this week. Try this recipe at your next barbeque.  It will be
a new family favorite.

Corn on the Cob with Red Chile-Green Onion Butter
From "Boy Meets Grill" by Bobby Flay 

(You can cut this recipe in half)

2 sticks unsalted butter
2 tablespoons ancho chile powder
2 cloves garlic, minced
1/4 cup chopped green onions, white and green parts
2 tablespoons of fresh lime juice
Kosher salt and ground pepper
16 ears of corn, husks and silk removed
Olive oil


Mix butter, ancho chile powder, garlic, green onion, lime juice, salt and pepper using a food processor or blend with a spatula in a large bowl.  Combine well. Can be prepared ahead of time. Refrigerate until ready to use.
Preheat gas or charcoal grill to medium. In a large pot, boil water and cook corn for 5 minutes. Remove from water. Brush corn with olive oil, and season with salt and pepper, if you like. Grill until slightly charred on all sides, about 2 minutes. Place corn on serving platter and spread on prepared butter.

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