Grilled Corn with Smoked Paprika Butter
unsalted butter (2 sticks), room temperature
ears fresh corn, shucked
How to Make Grilled Corn with Smoked Paprika Butter
1Blend butter, paprika, garlic, sugar, and salt in processor until smooth.
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.)
3Prepare barbecue (medium-high heat). Working in batches, cook corn in large pot of boiling salted water until tender, about 5 minutes. Drain well.
4Grill corn until lightly browned in spots, turning occasionally, about 5 minutes. Serve corn hot with thick slices of paprika butter.
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About Grilled Corn with Smoked Paprika Butter
Posted: Sat, Sep 17, 2016