Description
Enjoy Summer’s Best: Smoked Paprika Garlic Butter Corn on the Cob, a quick and flavorful side dish perfect for any summer gathering. This recipe elevates classic corn on the cob with a smoky paprika and garlic butter blend.
Ingredients
Scale
- 4 ears fresh corn
- 0.5 cup unsalted butter, softened
- 2–3 cloves garlic, minced
- 1 tablespoon smoked paprika
- Salt and pepper to taste
- Fresh parsley (optional, for garnish)
Instructions
- Husk the corn, removing all silk and outer leaves, then rinse under cold water to clean.
- Bring a large pot of salted water to a boil. Carefully add the corn and boil for 8-10 minutes until tender. Alternatively, grill the corn over medium heat for about 10-15 minutes, turning occasionally.
- While the corn is cooking, combine the softened butter, minced garlic, Summers Smoked Paprika Garlic spice, salt, and pepper in a medium bowl. Stir until well combined.
- Once the corn is done, remove it from the pot or grill. Let it cool slightly, then generously spread the Summers Smoked Paprika Garlic butter mixture all over the hot corn.
- Optionally, sprinkle chopped fresh parsley for a pop of color and extra flavor. Enjoy immediately while it’s warm and delicious!
Notes
- Always use the freshest corn for the best flavor.
- Experiment with the garlic butter mix by adding a splash of lime juice or grated Parmesan.
- Do not overcook the corn; it should be tender but still have a slight crunch.
- Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or grill briefly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boil or Grill
- Cuisine: American
Nutrition
- Serving Size: 1 ear
- Calories: 170 kcal