Smoked Paprika Garlic Butter Corn (Print-Friendly Version)
Tender corn cobs brushed with smoked paprika garlic butter, finished with fresh lime and cilantro.
# What You'll Need:
→ Corn
01 -
4 large fresh corn cobs, husked
→ Smoked Paprika Garlic Butter
02 -
120 grams unsalted butter, softened
03 -
2 garlic cloves, finely minced
04 -
1 teaspoon smoked paprika
05 -
0.5 teaspoon sea salt
06 -
0.25 teaspoon ground black pepper
→ Garnish
07 -
Juice of 1 lime
08 -
Fresh cilantro, finely chopped
09 -
Lime wedges, for serving (optional)
# How to Make It:
01 -
In a medium bowl, combine softened butter, minced garlic, smoked paprika, sea salt, and ground black pepper. Mix thoroughly until creamy and well blended. Set aside.
02 -
Fill a large pot with water and season liberally with salt. Bring to a rolling boil, add husked corn cobs, and cook for 8–10 minutes until tender but not soggy.
03 -
Preheat a grill to medium-high. Transfer boiled corn to the grill and char lightly, turning every minute for approximately 5 minutes to achieve an aromatic smokiness.
04 -
Remove corn from heat and allow to cool slightly. Generously brush the smoked paprika garlic butter over the warm corn, ensuring even coverage as it melts into the kernels.
05 -
Squeeze fresh lime juice over each cob and sprinkle with finely chopped cilantro. Present immediately with additional lime wedges for extra citrus, if desired.
# Additional Tips:
01 -
For enhanced depth, prepare the smoked paprika garlic butter ahead and refrigerate to allow flavors to infuse.