Sauteed Corn With Paprika Butter Recipes

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.

BUTTER PARMESAN CORN RECIPE BY TASTY

Steps:

• Preheat oven to 375ºF (190ºC).
• Coat each ear of corn in a thin layer of butter and roll in the parmesan cheese to coat.
• Place corn in a square baking dish and sprinkle with salt and pepper.
• Bake for 25 minutes.
• Enjoy!

SOUTHWESTERN SAUTEED CORN

Steps:

• In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add corn; cook and stir until tender, 3-5 minutes. Reduce heat to medium-low; stir in tomato, lime juice, salt and cumin. Cook until heated through, 3-4 minutes. Remove from heat; stir in cilantro.

SAUTEED CORN WITH PAPRIKA BUTTER

Steps:

• Heat Paprika Butter (above) in a large skillet over medium-high heat. Add 2 packages thawed frozen corn kernels. Cook, tossing occasionally, until tender, 3 to 5 minutes.
• Add sliced scallions; season with coarse salt and ground pepper. Toss to combine.

SAUTEED FRESH CORN

Steps:

• Remove the husks and the silk from the corn and cut the kernels off as close to the husk as possible without removing any of the husk. You should have about 7 cups of kernels.
• Melt the butter in a large, heavy saute pan. Add the corn, salt, and pepper and saute uncovered on medium-low heat for 8 to 10 minutes, stirring occasionally, until all the starchiness in the corn is gone. Taste, for salt and pepper, and serve.

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.

SPICY BUTTERED CORN

Steps:

• Boil a large pan of water. Add some salt and the corn. Boil for 10 mins. Meanwhile, mix the butter with coriander and chilli powder. When ready to serve, drain the corn, then add the butter mixture to the pan so it melts on all sides of the corn.

SAUTéED JALAPEñO CORN

Steps:

• Toast the cumin seeds in a hot dry pan for a minute or so to bring out the fragrant oils, let cool a bit, then pulverize in a mortar along with a pinch of coarse salt.
• Cover the bottom of a sauté pan with a coating of olive oil, put over medium heat, and add the garlic. (A tip to avoid burning garlic: Instead of adding chopped garlic to oil that may be too hot and will scorch it immediately, heat the garlic with the oil from the start, and you will see and hear it cooking gently and can prevent it from overheating.) When the garlic begins to sizzle, add the cumin and jalapeño and cook gently for another minute or so. Add the corn. Stir it while it cooks and, if needed, add a splash of water. The corn cooks quickly and will be done in 2 to 3 minutes. Finish with a few grinds of pepper and serve.

SAUTEED CORN WITH BLACK PEPPER AND MANCHEGO

Steps:

• Melt butter in a large skillet over medium-high heat. Add corn and 3/4 teaspoon pepper; season with salt. Sauté, stirring occasionally, until corn is crisp-tender, about 5 minutes. Remove from heat and stir in cheese. Serve immediately, sprinkled with more cheese and pepper.

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.

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.

SAUTEED CORN WITH CHEDDAR

Steps:

• In a small skillet, saute the corn, salt and pepper in butter until tender. Stir in cheese.

SAUTEED BRUSSELS SPROUTS WITH SMOKED PAPRIKA CREME

Steps:

• In a medium bowl, whisk together sour cream, heavy cream, smoked paprika and a little salt; taste and adjust seasonings.
• If desired, thin with milk, 1 tablespoon at a time, so that the mixture has a sauce-like consistency.
• Next, char the tomato on all sides using a grill pan or grill on medium-high heat; all sides should be blackened and blistered.
• Once cool enough to handle, crush the tomato.
• Meanwhile, brush the bread slices with olive oil and season with salt; toast lightly, on both sides, on the grill or grill pan.
• Now heat a skillet over medium heat, add half the butter, 1/4 teaspoon salt, and the Brussels sprouts; saute until the sprouts begin to brown, stirring or shaking the pan frequently, about 4 minutes.
• Add 1 tablespoon butter and continue cooking until the sprouts are golden, about 3 minutes; add remaining butter, a pinch of salt, toss.
• Toss in the green onions and stir in the crushed tomato.
• By now the sprouts should be a rich golden to deep brown color on all sides; the tomato sauce should not be to soupy (let it cook down a few minutes and thicken).
• To serve: divide the baguette slices to two serving dishes, spoon on the Brussels sprouts, and drizzle with the paprika cream.