Corn With Paprika Butter Recipes

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GRILLED CORN WITH SMOKED PAPRIKA BUTTER



Grilled Corn With Smoked Paprika Butter image

This is a great way to dress up grilled corn on the cob. If you can't find the hot smoked paprika, try using about 4 teaspoons of minced chipotles in adobo sauce instead. The butter can be prepared one day ahead and is not reflected in the times. From Bon Appetit.

Provided by lazyme

Categories     Corn

Time 20m

Yield 10 serving(s)

Number Of Ingredients 6

1 cup unsalted butter (2 sticks, room temperature)
2 teaspoons hot smoked paprika
1 garlic clove, chopped
1/2 teaspoon sugar
1 pinch salt
20 ears fresh corn, shucked

Steps:

  • 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. (Can be made 1 day ahead. Keep refrigerated.)
  • 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.

Nutrition Facts : Calories 320.1, Fat 20.6, SaturatedFat 12, Cholesterol 48.8, Sodium 45.4, Carbohydrate 34.8, Fiber 5, Sugar 6.1, Protein 6.1

SWEETCORN WITH SMOKED PAPRIKA & LIME BUTTER



Sweetcorn with smoked paprika & lime butter image

Enjoy corn on the cob with a smoked paprika and lime butter for a simple yet delicious summer side. You can make them on the barbecue or hob

Provided by Milli Taylor

Categories     Side dish

Time 30m

Yield Serves 4 as a side dish

Number Of Ingredients 7

4 whole corn cobs
80g salted butter, softened
1 tsp hot smoked paprika
2 limes, zested then halved
20g parmesan or vegetarian alternative, finely grated
1 tbsp vegetable oil, for brushing
small handful of coriander, to garnish

Steps:

  • Peel back the corn husks, then trim away using a sharp knife and discard. Bring a large pan of salted water to the boil, lower the heat to medium and cook the corn cobs for 10 mins. If you'll be cooking the corn in a frying pan instead of the barbecue, cook for 13 mins.
  • Meanwhile, make the paprika & lime butter. Mix the softened butter with the paprika until fully combined. Stir in half the lime zest and half the parmesan.
  • Light the barbecue, if using, and wait until the coals are ashen. Alternatively, heat a dry frying pan over a medium heat until hot. Drain the corn, pat dry with kitchen paper and brush lightly with the oil. Cook for 7-10 mins in the hot pan or on the barbecue, turning every couple of minutes until golden and slightly charred in spots.
  • Remove the corn to a plate using tongs and spread the paprika butter all over it. Sprinkle with the rest of the parmesan, the coriander and the remaining lime zest. Serve with the lime halves for squeezing over.

Nutrition Facts : Calories 312 calories, Fat 24 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 4 grams sugar, Fiber 8 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium

PAPRIKA BUTTER



Paprika Butter image

Spread it on meat or chicken before grilling, or serve it with corn on the cob.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 5m

Yield Makes 1 cup

Number Of Ingredients 4

1 cup softened (2 sticks) butter
1 tablespoon sweet or hot paprika
1/2 teaspoon coarse salt
1/4 teaspoon ground pepper

Steps:

  • In a small bowl, stir together butter, paprika, salt, and pepper. Use immediately, or refrigerate, covered, up to 1 week.

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