Description
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
- Unsalted Butter
- Hot Smoked Paprika
- Garlic Clove
- Sugar
- Salt
- Fresh Corn
Instructions
- 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
- Prepare barbecue
- 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