Grilled Corn with Smoked Paprika Butter

Grilled Corn With Smoked Paprika Butter

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Vicki Butts (lazyme)

By
@lazyme5909

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.

Rating:

☆☆☆☆☆ 0 votes

Serves:
10
Prep:
15 Min
Cook:
15 Min
Method:
Grill

Ingredients

  • 1 c
    unsalted butter (2 sticks), room temperature
  • 2 tsp
    hot smoked paprika
  • 1
    garlic clove, chopped
  • 1/2 tsp
    sugar
  • 1 pinch
    salt
  • 20
    ears fresh corn, shucked

How to Make Grilled Corn with Smoked Paprika Butter

Step-by-Step

  1. Blend butter, paprika, garlic, sugar, and salt in processor until smooth.
  2. Wrap 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.)
  3. Prepare barbecue (medium-high heat). Working in batches, cook corn in large pot of boiling salted water until tender, about 5 minutes. Drain well.
  4. Grill corn until lightly browned in spots, turning occasionally, about 5 minutes. Serve corn hot with thick slices of paprika butter.

Printable Recipe Card

About Grilled Corn with Smoked Paprika Butter

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American



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