<http://schema.org/recipeInstructions>
" Prepare outdoor grill for covered direct grilling on medium. In 10-inch skillet, toast seeds on medium-low 3 to 5 minutes or until fragrant. Transfer seeds to small bowl. Wipe out skillet. In same skillet, heat oil on medium-high until hot, but not smoking. Add onion; cook 2 to 3 minutes or until softened, stirring occasionally. Add garlic; cook 30 seconds, stirring. Add ancho chile powder, paprika, cayenne, and toasted cumin seeds; cook 1 minute, stirring frequently. Stir in molasses and water. Cook 3 to 5 minutes or until mixture thickens and water has evaporated, stirring occasionally. Remove from heat and let cool slightly. In food processor, pulse butter, Worcestershire sauce, and spice mixture until smooth. Add 1 teaspoon salt and 1/8 teaspoon freshly ground black pepper; pulse until combined. Transfer mixture to small bowl. Cover and refrigerate for at least 30 minutes or up to 2 days. To serve, allow to come to room temperature. Meanwhile, pull husks of corn to stalk end without removing them. Strip away silk from each ear. Fold husks back into place and tie with kitchen twine. Place ears of corn in large bowl or pot and cover with cold water; add 1 tablespoon salt. Let stand 10 minutes. Drain corn. Shake off excess water. Grill, covered, 15 to 20 minutes or until kernels are tender when pierced with paring knife, turning occasionally. To serve, remove husks and spread with spiced butter."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a35019/grilled-corn-barbecue-butter-recipe-ghk0712/>