CORN WITH PAPRIKA BUTTER
Provided by Food Network Kitchen
Time 15m
Number Of Ingredients 0
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
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
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
GRILLED CORN WITH SMOKED PAPRIKA BUTTER
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
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
SMOKY CORN ON THE COB
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Peel back the husks from the corn and remove the silk. Butter the kernels and sprinkle with salt and smoked paprika. Fold the husks back over the corn and grill over low heat until cooked through, turning occasionally, 12 to 15 minutes.
GRILLED CORN WITH SMOKY BUTTER
Provided by Valerie Bertinelli
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat a grill on medium-high heat.
- Mix the butter with the smoked paprika, ground mustard, cayenne, garlic powder and 1/4 teaspoon salt in a small bowl.
- Grill the corn, turning occasionally, until tender and charred in spots, about 10 minutes.
- Serve the corn with the butter on the side. Leftover butter can be kept refrigerated in an airtight container for up to 2 weeks.
GRILLED CORN WITH SMOKED PAPRIKA BUTTER
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.
Provided by Vicki Butts (lazyme)
Categories Vegetables
Time 30m
Number Of Ingredients 6
Steps:
- 1. Blend butter, paprika, garlic, sugar, and salt in processor until smooth.
- 2. 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.)
- 3. Prepare barbecue (medium-high heat). Working in batches, cook corn in large pot of boiling salted water until tender, about 5 minutes. Drain well.
- 4. Grill corn until lightly browned in spots, turning occasionally, about 5 minutes. Serve corn hot with thick slices of paprika butter.
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