Smoked Paprika Garlic Butter Corn (Print-Friendly Version)
Sweet corn with smoked paprika, garlic butter, and lime for a tasty BBQ side bursting with vibrant summer flavors.
# What You Need:
→ For the Corn
01 -
4 large fresh corn cobs, husked
→ For the 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
→ For Garnish
07 -
Juice of 1 lime
08 -
Fresh cilantro, finely chopped
09 -
Lime wedges (optional, for serving)
# How to Make It:
01 -
In a medium bowl, blend softened butter with minced garlic, smoked paprika, sea salt, and black pepper until evenly incorporated. Set aside.
02 -
Fill a large pot with water, season generously with salt, and bring to a rolling boil. Add husked corn cobs and cook for 8–10 minutes until just tender. Avoid overcooking.
03 -
For enhanced flavor, preheat a grill to medium-high. After boiling, transfer the corn to the grill and char lightly, turning every minute for about 5 minutes.
04 -
Once cooked, remove corn cobs and let cool briefly. Brush the smoked paprika garlic butter liberally over the warm corn so it melts into the kernels.
05 -
Squeeze fresh lime juice over the corn. Sprinkle chopped cilantro evenly atop each cob.
06 -
Serve immediately, garnished with additional lime wedges for those who desire extra citrus.
# Important Notes:
01 -
For deeper flavor, combine the butter ingredients ahead of time and chill to allow the aromatics to infuse.