Recipe information
Yield
10 Servings
Ingredients
1
cup (2 sticks) unsalted butter, room temperature
2
teaspoons hot smoked paprika
1
garlic clove, chopped
1
/2 teaspoon sugar
Pinch of salt
20
ears of fresh corn, shucked
Need to make a substitution?
Preparation
Step 1
Blend butter, paprika, garlic, sugar, and salt in processor until smooth. Wrap paprika butter in plastic, forming 1 1/2-inch-diameter log. Refrigerate butter until very cold, about 2 hours. DO AHEAD Can be made 1 day ahead. Keep refrigerated.
Step 2
Prepare barbecue (medium-high heat). Working in batches, cook corn in large pot of boiling salted water until tender, about 5 minutes. Drain well. Grill corn until lightly browned in spots, turning occasionally, about 5 minutes. Serve corn hot with thick slices of paprika butter.