Smoked Paprika Garlic Corn Cob (Print Version)
# Ingredients:
→ Corn
01 -
4 ears corn, shucked
→ Garlic Butter
02 -
120 grams butter, room temp and unsalted
03 -
3 garlic cloves, finely chopped
04 -
2 teaspoons smoky paprika
05 -
1 teaspoon sea salt or more, your call
06 -
0.25 teaspoon ground black pepper
→ Finishing Touches
07 -
1 tablespoon freshly chopped parsley (if you want)
08 -
Juice from 1 lime (totally optional)
# Instructions:
01 -
Dish out while still warm. Great for sunny days at a cookout, picnic, or backyard hang.
02 -
After it's done, pull off the heat. Squeeze some lime over each ear and toss on that parsley if you feel like it.
03 -
Get your grill blazing at medium-high. Toss the buttered corn straight onto the grates, rolling them now and then for even char, about 6 to 8 minutes. Or if you'd rather roast, crank your oven up to 200°C, wrap corn in foil, and let it bake 15 to 20 minutes.
04 -
Use a knife or brush and slather garlic butter all around the corn, making sure it’s covered everywhere.
05 -
Toss the soft butter in a bowl along with garlic, paprika, salt, and pepper. Use a fork and mash it all together until nice and spreadable.
06 -
Fill a huge pot with water then get it bubbling like crazy. Drop in the corn, let it hang out for 5 to 7 minutes till just soft, then pull it out and let cool off a bit.
# Notes:
01 -
Want a bigger kick? Mix up the garlic butter the night before so the flavors have time to blend together.