Description
Transform sweet corn into smoky, savory perfection with rich garlic butter and warm smoked paprika. This grilled corn delivers restaurant-quality flavor in 15 minutes.Â
Ingredients
4 ears fresh corn on the cob
4 tablespoons butter
3 cloves garlic, minced
1 tablespoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons fresh parsley, chopped
2 lime wedges for serving
Instructions
1. Melt butter in small saucepan over low heat. Add minced garlic, smoked paprika, salt, and pepper. Stir until fragrant, about 1 minute. Remove from heat.
2. Shuck corn completely, removing all husks and silk. Rinse under cold water and pat dry with paper towels.
3. Heat grill to medium-high, around 400°F. Clean grates and oil lightly.
4. Place corn on hot grill grates. Immediately brush with garlic butter mixture. Turn every 3 minutes, basting with more butter each time. Cook 10-12 minutes until evenly charred.
5. Remove from grill and brush with remaining garlic butter. Sprinkle with fresh parsley. Serve hot with lime wedges.
Notes
Sweet smoked paprika brings earthy, smoky depth without heat. Hot smoked paprika adds subtle kick if you prefer spice.
Fresh garlic beats garlic powder. Minced garlic melts into butter creating aromatic flavor in every kernel.
Real butter is essential for authentic flavor and luxurious coating. Margarine does not deliver same taste.
Double the garlic butter and save extra for bread, potatoes, or other grilled vegetables.
Add crumbled cotija or feta cheese over hot corn for Mexican street corn variation.
Make compound butter ahead and refrigerate up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: American
Nutrition
- Calories: 210
- Sugar: 6g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg