Grilled Corn With Smoked Paprika Butter |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 10 |
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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. Ingredients:
1 cup unsalted butter (2 sticks, room temperature) |
2 teaspoons hot smoked paprika |
1 garlic clove, chopped |
1/2 teaspoon sugar |
1 pinch salt |
20 ears fresh corn, shucked |
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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