'Bobby grills fresh corn for dinner and tops it with piquillo pepper butter! Subscribe to #discoveryplus to stream more episodes of BobbyFlay\'s #BarbecueAddiction: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3KBeFh4 Subscribe to Food Network ▶ http://foodtv.com/YouTube Bobby Flay\'s Barbecue Addiction is a high-impact cooking series that takes outdoor grilling to a whole new level! Quintessential grill master Bobby Flay pulls out all the stops and delivers a one-two culinary punch, showcasing his expert grilling techniques in surprising new ways. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin\' with some of the best chefs around the world. We\'ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Grilled Corn with Piquillo Pepper Butter and Grated Manchego RECIPE COURTESY OF BOBBY FLAY Level: Easy Total: 1 hr 30 min Prep: 20 min Inactive: 1 hr Cook: 10 min Yield: 4 to 6 servings Ingredients Piquillo Pepper Butter: 2 sticks unsalted butter, slightly softened 4 piquillo peppers, patted dry and chopped 4 cloves garlic, chopped 2 teaspoons chopped fresh thyme 1 teaspoon Spanish paprika 1 teaspoon kosher salt, plus more for seasoning 1/4 teaspoon freshly ground black pepper, plus more for seasoning Grilled Corn: 12 corn ears 1 cup grated Manchego cheese 1/4 cup chopped fresh thyme, for garnish Directions 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 refrigerate for at least 1 hour and up to 24 hours before using. Soften the butter slightly before using. Heat the grill for direct grilling. 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. Remove the corn from the grill, pull the husks back and brush the corn with the piquillo pepper butter. Sprinkle the corn with salt and pepper, Manchego and thyme. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #BobbyFlay #BarbecueAddiction #FoodNetwork #SpicyGrilledFreshCorn Bobby Flay\'s Spicy Grilled Fresh Corn | Bobby Flay\'s Barbecue Addiction | Food Network https://www.youtube.com/watch?v=OoeKhj_mCWA'
Tags: Cooking , Recipe , Food , corn , Easy recipe , Eat , side dish , barbecue , FOOD NETWORK , BBQ , summer recipe , grilling , paprika , FN , picnic , summer party , corn recipes , cookout , how to grill , Corn on the Cob , food network recipe , grilled corn , how to bbq , corn recipe , grilling tips , spicy corn , how to barbecue , how to grill corn , bobby flay's Barbecue addiction , barbecue tips , summer appetizer , fresh corn , spicy grilled fresh corn , grilled spicy corn , piquillo pepper butter , manchego cheese
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