Smoked Paprika Garlic Butter Corn on the Cob
This Smoked Paprika Garlic Butter Corn on the Cob is a delightful summer dish, combining fresh corn with smoky paprika and rich garlic butter for a flavorful treat.
Ingredients
Main ingredients
- 4 ears fresh corn Use the freshest corn available.
- 0.5 cup unsalted butter, softened
- 2-3 cloves garlic, minced Adjust to taste.
- 1 tablespoon smoked paprika
- to taste Salt and pepper
- as needed Fresh parsley Optional, for garnish.
Instructions
Preparation
- Husk the corn, removing all the silk and outer leaves, then rinse under cold water to clean.
Cooking
- Bring a large pot of salted water to a boil. Carefully add the corn and boil for 8-10 minutes, until tender. Alternatively, grill the corn over medium heat for about 10-15 minutes, turning occasionally.
- While the corn is cooking, combine the softened butter, minced garlic, smoked paprika, salt, and pepper in a medium bowl. Stir until well combined.
- Once the corn is done, remove it from the pot or grill. Let it cool slightly, then generously spread the garlic butter mixture all over the hot corn.
Serving
- Optionally, sprinkle chopped fresh parsley for a pop of color and extra flavor. Enjoy immediately while it’s warm and delicious!
Notes
Feel free to experiment with the garlic butter mix! Adding a splash of lime juice or some grated Parmesan can enhance the flavor. Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or grill briefly.