Smoked Paprika Corn on the Cob

Smoked Paprika Corn on the Cob

Smoked Paprika Corn on the Cob is a delightful dish that combines sweet corn with smoky spices for a flavorful summer treat.

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Prep Time 10

Cook Time 20

Butter Softening Time 30

Total Time 1

Servings: 4 ears

Course: Snacks

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Corn

4 ears Fresh Corn on the Cob Choose high-quality corn for sweetness.

For the Smoky Butter Mixture

1/2 cup Unsalted Butter Room temperature
2 tablespoons Smoked Paprika Use high-quality
1 teaspoon Garlic Powder Fresh garlic is a good alternative
1 teaspoon Onion Powder Fresh onion can be used
1/4 teaspoon Cayenne Pepper Optional
1/2 teaspoon Black Pepper Freshly ground
1 teaspoon Kosher Salt Adjust to taste

For Toppings

1/4 cup Cilantro or Parsley Optional for garnish
2 wedges Lime Optional, for serving

Equipment

Grill
mixing bowl
Spatula

Method

Step-by-Step Instructions

Soften the butter by letting it sit at room temperature for about 30 minutes or microwave in 10-second intervals.
Combine softened butter with smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper, and kosher salt in a mixing bowl.
Preheat the grill to medium heat, around 350-400°F.
Husk the corn, rinse under cold water, and pat dry.
Grill the corn for about 15-20 minutes, turning every 5 minutes.
Apply the smoky butter to the corn immediately after grilling.
Garnish with chopped cilantro or parsley and serve with lime wedges.

Nutrition

Serving: 1earCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 200mgPotassium: 250mgFiber: 2gSugar: 7gVitamin A: 3IUVitamin C: 10mgCalcium: 1mgIron: 4mg

Notes

Choose high-quality fresh corn for the best flavor and remember to watch the grilling duration for even cooking.

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