Description
Elevate grilled corn with smoky paprika and garlic butter that melts into every kernel. This bold, flavorful side dish steals the show at summer BBQs and cookouts.
Ingredients
4 ears fresh corn on the cob, shucked
4 tablespoons butter, melted
2 cloves garlic, minced finely
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
Fresh parsley for garnish (optional)
Lime wedges for serving
Instructions
1. Melt butter in small saucepan over low heat, stir in minced garlic, smoked paprika, salt, and pepper until blended, then remove from heat.
2. Preheat grill to medium-high heat or preheat oven to 425°F and line baking sheet with parchment paper.
3. Brush each ear of corn all over with garlic butter mixture, coating every kernel generously and reserving some for basting.
4. Grill for 10-12 minutes turning every 3 minutes and basting with more butter, or roast in oven for 20-25 minutes turning once.
5. Brush with remaining garlic butter, sprinkle with fresh parsley, and serve hot with lime wedges for squeezing.
Notes
Keep heat low when melting butter to prevent garlic from burning and tasting bitter.
Garlic butter can be made 5 days ahead and stored in refrigerator – bring to room temperature before using.
Double the butter recipe and save half for bread, potatoes, or pasta throughout the week.
Add pinch of cayenne pepper for subtle heat or use hot smoked paprika for spicy kick.
For dairy-free version, use dairy-free butter or olive oil instead of regular butter.
Store leftover corn in airtight container for up to 3 days and reheat on grill or in microwave.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: American