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."
 
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photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by teresas photo by teresas
photo by januarybride photo by januarybride
photo by COOKGIRl photo by COOKGIRl
photo by Sharon123 photo by Sharon123
Ready In:
20mins
Ingredients:
6
Serves:
10
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ingredients

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directions

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

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Reviews

  1. What a nice change...I cut the recipe way down...so I cheated and didn't use the food processor...I just creamed all the butter ingredients together and rolled it into the size of a quarter...I got 4 little coin size slices...I used the frozen little corn nibbles...hubby really liked the smokey taste...thanks for posting it...=)
     
  2. What a delicious way to serve corn on the cob! We all really enjoyed this recipe, the smoky paprika was to die for and it was so simple to make. Thanks for posting. Made for ZWT 8 :D
     
  3. We loved this! The smoky sweet butter was a huge hit, which I wasn't really expecting. The bit of extra butter we had made its way onto potatoes too since we liked it so much. I didn't bother with the pre-boiling because I had freshly cut corn and usuallly cook it straight on the grill (half way with it's husks still on...soaked in water beforehand). Got some nice colour on our cobs of corn, I was only sorry I didn't make more. Thanks lazyme!
     
  4. I skipped the pre-cooking and just grilled 2 ears of corn. I mixed a little cayenne into the paprika and mixed it into half a stick of butter. I didn't bother chilling the butter, just lathered it on the corn and sprinkled a bit of Pensey's Arizona Dreaming. Thanks for sharing. Made for ZWT 8- Spain/Portugal.
     
  5. A great, different way to eat corn! I used the chipotles in adobe option since I only own regular paprika. I felt like the butter was missing a little something in the end so I also added a splash of lime. Thanks for the post!
     
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RECIPE SUBMITTED BY

<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p> 8724165"
 
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