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Fire-Roasted Corn with Smoked-Paprika Butter
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Provided By:
Elizabeth Karmel

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    • Regular old corn on the cob is a treat in the summer but grilling expert Elizabeth Karmel takes it to another level by grilling it and adding a smokey compound butter.

    Ingredients

    Serves:

    Directions

    In a small mixing bowl, mash together the butter, paprika and garlic salt. Refrigerate until ready to use. You can make a log of compound butter, or place in a small bowl and cover with plastic wrap. Let soften before serving.

    Brush the ears of corn lightly all over with olive oil. Place directly on the cooking grate over Direct Medium heat. Cook, turning occasionally, until the kernels are lightly browned and blistered all over, 8 to 10 minutes.

    While still hot, spread the smoked-paprika butter evenly over all ears of corn. Season with a pinch of sea salt and squirt with lime just before eating.

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