grilled corn with smoked paprika butter
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This is a great way to dress up grilled corn on the cob. If you can't find the hot smoked paprika, try using about 4 teaspoons of minced chipotles in adobo sauce instead. The butter can be prepared one day ahead.
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yield
10 serving(s)
prep time
15 Min
cook time
15 Min
method
Grill
Ingredients For grilled corn with smoked paprika butter
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1 cunsalted butter (2 sticks), room temperature
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2 tsphot smoked paprika
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1garlic clove, chopped
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1/2 tspsugar
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1 pinchsalt
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20ears fresh corn, shucked
How To Make grilled corn with smoked paprika butter
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1Blend butter, paprika, garlic, sugar, and salt in processor until smooth.
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2Wrap paprika butter in plastic, forming 1 1/2-inch-diameter log. Refrigerate butter until very cold, about 2 hours. (Can be made 1 day ahead. Keep refrigerated.)
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3Prepare barbecue (medium-high heat). Working in batches, cook corn in large pot of boiling salted water until tender, about 5 minutes. Drain well.
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4Grill corn until lightly browned in spots, turning occasionally, about 5 minutes. Serve corn hot with thick slices of paprika butter.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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