Prep 10 mins
Cook 10 mins
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.
- 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.
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...=)
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
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!