Grilled Corn With Smoked Paprika Butter

“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 and is not reflected in the times. From Bon Appetit.”
READY IN:
20mins
SERVES:
10
UNITS:
Metric

Ingredients Nutrition

Directions

  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.
  3. Refrigerate butter until very cold, about 2 hours. (Can be made 1 day ahead. Keep refrigerated.)
  4. Prepare barbecue (medium-high heat).
  5. Working in batches, cook corn in large pot of boiling salted water until tender, about 5 minutes.
  6. Drain well.
  7. Grill corn until lightly browned in spots, turning occasionally, about 5 minutes.
  8. Serve corn hot with thick slices of paprika butter.

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