Grilled Corn With Paprika Butter

Grilled Corn With Paprika Butter

Grilled corn is heaven.  Slather your grilled corn with paprika butter and you will be in nirvana. 


4 Ears Of Corn

1/2 Stick Softened Butter

2 Grated Garlic Cloves

1/4 Teaspoon Finely Chopped Rosemary

1/4 Teaspoon Kosher Salt

1/4 Teaspoon Freshly Ground Pepper


Boil the corn in salted water for just 5 minutes until tender.  You do not want to overcook the corn.  Remove the corn from the water and let rest for a few minutes before placing on the grill.  Place the ears of corn on your hot grill and cook for about 1 to 2 minutes on each side (four sides). Make sure not to let the corn burn.  Remove from the grill and spread with the paprika butter.  To make the paprika butter mix the butter, garlic, smoked paprika, chopped rosemary, salt and pepper in a small bowl.  Serves 4



    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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