Robert Mondavi Private Selection Corn On The Cob

• 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.

corn, kosher salt, canola oil, red onion, garlic, spanish paprika, cayenne powder, cumin seeds, chilli powder, water, butter, worcestershire sauce, ground black pepper, salt

Taken from www.yummly.com/recipe/Robert-Mondavi-Private-Selection-Corn-on-the-Cob-1192769 (may not work)