Grilled Corn with Smoked Paprika Butter Recipe

Grilled Corn with Smoked Paprika Butter Recipe

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 teaspoons hot smoked paprika
  • 1 garlic clove, chopped
  • 1/2 teaspoon sugar
  • Pinch of salt
  • 20 ears of fresh corn, shucked
  1. 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.)
  2. 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.
Recipe of the Day|