grilled corn with smoked paprika butter
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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.
yield
10 serving(s)
prep time
15 Min
cook time
15 Min
method
Grill
Ingredients For grilled corn with smoked paprika butter
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1 cunsalted butter (2 sticks), room temperature
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2 tsphot smoked paprika
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1garlic clove, chopped
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1/2 tspsugar
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1 pinchsalt
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20ears fresh corn, shucked
How To Make grilled corn with smoked paprika butter
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1Blend butter, paprika, garlic, sugar, and salt in processor until smooth.
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2Wrap 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.)
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3Prepare barbecue (medium-high heat). Working in batches, cook corn in large pot of boiling salted water until tender, about 5 minutes. Drain well.
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4Grill corn until lightly browned in spots, turning occasionally, about 5 minutes. Serve corn hot with thick slices of paprika butter.
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