Smoked Paprika Garlic Corn Cob

When summer hits, smoked paprika garlic butter corn on the cob is my pick for something super easy that still feels special. The buttery corn is loaded with garlicky smokiness—exactly what I crave at every cookout. My family waits all year for sweet corn season just for this one. It pops up on our dinner table weekly when corn is in peak shape at the farmers market.

I made this for a neighborhood get together one summer, and it was a total hit—people were asking how I made it and not a single ear left at the end. I've played with so many ways to fix corn, but this is the one folks always want the most.

Tempting Ingredients

• Lime: For a fresh zing after cooking—totally up to you
• Fresh parsley: Brings color and a burst of green if you want to add it at the end
• Black pepper: Crack it fresh for a light hint of heat
• Sea salt: Sprinkle as you like—flaky salt gives a pop
• Smoked paprika: Spanish smoked paprika is best for deep smoky taste—authentic if you can find it
• Garlic: Make sure to mince it well so you get flavor in every bite—fresh garlic is the key
• Unsalted butter: Use soft butter so it stirs up easily, and you get to choose the saltiness
• Fresh corn on the cob: Choose ears with tight green husks and plump kernels for juicy sweet corn

Simple Directions

Serve:

Hand out the hot corn right away, buttery and steamy. I love it with barbecue chicken or as part of an outdoor spread.

Final Touches:

Rest the corn for a second off the heat, then give it a squeeze of lime and toss on chopped parsley if you want a fresh touch.

Grill or Roast the Corn:

Crank up your grill to medium high and set corn straight on the grates. Turn every few minutes for even char and smoky bites, grilling six to eight minutes. Using an oven? Preheat to four hundred, wrap corn in foil, and roast for fifteen to twenty minutes for a softer look.

Coat the Corn:

Use a towel or tongs to hold the corn steady. Slather on the garlic butter with a knife or brush—get into all the grooves for max flavor.

Make the Garlic Butter:

Grab a bowl and mash up the soft butter, garlic, smoked paprika, salt, and pepper. Mash it up until the paprika is swirled through and it's all blended evenly.

Prepare the Corn:

Fill a big pot with water and bring it to a good boil. Drop in your shucked corn and cook five to seven minutes until it's bright yellow and just soft. Let it drain and cool off till you can easily touch it.

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I always think of sharing summer meals with friends and swapping funny stories by the grill when I taste this corn. Smoked paprika in the butter is my little trick—and it always wins people over.

Leftover Storage

Once everyone's done, let leftover cobs cool down first. Wrap in foil, stick in the fridge, and they'll stay good for two days. When ready to eat, warm them up in the oven or microwave, then hit them with some extra butter.

Swaps and Variations

If dairy isn't your thing, switch to vegan butter instead. Fresh summer corn tastes best, but frozen works too—just thaw before boiling. No smoked paprika around? Use a pinch of chipotle powder for a similar kick.

Ideas for Serving

This corn plays nice with all kinds of mains—from burgers and juicy steak to crisp veggie skewers or a light salad. I sometimes shower it with cotija cheese for a street corn vibe. It's an easy crowd-pleaser at a party or great for picnic baskets.

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Backyard Traditions

Corn cooked over fire has been a longtime favorite at backyard get-togethers. In Mexico, they call it elote and load it up with all sorts of tasty toppings at carnivals. This version has that same spirit—smoky, bold, and finished with bright extras.

Frequently Asked Questions

→ What gives the corn its awesome taste?

That big flavor comes from mixing paprika, garlic, and plenty of butter so every bite pops with smoky, savory goodness.

→ Is oven roasting a good swap for grilling?

You bet. Wrap your corn in foil and bake at 400°F until it’s juicy, then give it a quick broil if you want more char.

→ How can I punch up the flavor?

Try squeezing fresh lime over the corn or tossing on extra parsley for a kick of tang and brightness.

→ Perfect for picnics and cookouts?

Absolutely. It’s easy to prep, super tasty, and always a crowd-pleaser at summer gatherings or barbecues.

→ How do I keep the corn from drying out?

Boil the ears till soft but not mushy, then slather them with the butter before grilling lightly. That keeps them juicy inside and smoky outside.