Sauteed Corn With Paprika Butter Recipes

GRILLED CORN WITH SMOKED PAPRIKA BUTTER

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.

PAPRIKA BUTTER

Steps:

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

CORN WITH PAPRIKA BUTTER

Steps:

• Mix 1/2 stick softened butter, 1 small clove grated garlic, 1/2 teaspoon smoked paprika and 1/4 teaspoon finely chopped rosemary. Season with salt and pepper. Boil 4 ears corn in salted water until crisp-tender, about 5 minutes. Drain the corn and dot with the spiced butter.

SWEETCORN WITH SMOKED PAPRIKA & LIME BUTTER

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.

GRILLED CORN WITH SMOKED PAPRIKA BUTTER

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.