Smoked Paprika Garlic Corn Cob (Print Version)
# Ingredients:
→ Corn
01 -
4 ears fresh corn, husked
→ Garlic Butter
02 -
120 grams unsalted butter, softened
03 -
3 cloves garlic, minced
04 -
2 teaspoons smoked paprika
05 -
1 teaspoon sea salt, or to taste
06 -
0.25 teaspoon black pepper
→ Finishing Touches
07 -
1 tablespoon fresh parsley, finely chopped (optional)
08 -
Juice of 1 lime (optional)
# Instructions:
01 -
Fill a large pot with water and bring to a rolling boil. Add the husked corn and cook for 5 to 7 minutes until just tender. Remove from water and allow to cool slightly.
02 -
In a medium bowl, thoroughly blend the softened butter with minced garlic, smoked paprika, sea salt, and black pepper using a fork until smooth and well-combined.
03 -
Carefully spread the garlic butter evenly over each ear of corn using a basting brush or knife, ensuring all sides are coated.
04 -
Preheat a grill to medium-high heat. Place the buttered corn directly on the grill grates and cook for 6 to 8 minutes, turning occasionally, until lightly charred. Alternatively, preheat an oven to 200°C, wrap buttered corn in aluminum foil, and roast for 15 to 20 minutes.
05 -
Once cooked, remove the corn from heat. Optionally, drizzle with lime juice and garnish with chopped fresh parsley before serving.
06 -
Serve the prepared corn hot as a savory side for picnics, barbecues, or summer gatherings.
# Notes:
01 -
For a bolder flavor, prepare the garlic butter mixture ahead and allow the flavors to meld before using.