Go Back
As summer approaches, the smell of barbecues fills the air, drawing friends and family together for outdoor gatherings. One dish that never fails to steal the spotlight at these events is corn on the cob. Simple yet exquisite, corn on the cob is a quintessential summer food that evokes nostalgia and joy. With its sweet, crunchy kernels, it's no wonder that this classic side dish is often the star of summer picnics and backyard grills. Today, we are taking this beloved staple to new heights with a recipe that features Smoked Paprika Garlic Butter Corn on the Cob.

Smoked Paprika Garlic Butter Corn on the Cob – A Summer Favorite!

Elevate your summer BBQ with a flavorful twist on a classic side dish: Smoked Paprika Garlic Butter Corn on the Cob. This recipe enhances the natural sweetness of fresh corn with a rich garlic and smoked paprika butter that creates a mouthwatering experience. Perfect for outdoor gatherings, this dish is not only visually stunning but also deeply satisfying. Impress your guests and create lasting memories with this easy-to-make, delightful addition to your summer menu. Enjoy the vibrant flavors and share the joy of delicious food with friends and family!
Print Recipe Pin Recipe

Ingredients
  

4 large ears of fresh corn, husked

1/2 cup unsalted butter, softened

2 cloves garlic, minced

1 teaspoon smoked paprika

1/2 teaspoon sea salt

1/4 teaspoon black pepper

Juice of 1 lime

Fresh cilantro, chopped (for garnish)

Optional: Lime wedges for serving

Instructions
 

Prepare the Butter: In a medium mixing bowl, combine the softened butter, minced garlic, smoked paprika, sea salt, and black pepper. Mix well until all ingredients are thoroughly combined. Set aside.

    Boil the Corn: Bring a large pot of salted water to a rolling boil. Carefully add the husked corn and cook for about 8-10 minutes, or until tender. Ensure you keep an eye on it so it doesn’t overcook.

      Prepare the Grill (Optional): If you prefer a smoky flavor, you can grill the corn instead! Preheat your grill to medium-high heat. After boiling, move to the grill for about 5 minutes, turning occasionally until charred.

        Slather on the Butter: Once the corn is cooked, remove it from the pot (or grill) and allow it to cool slightly. Brush the smoked paprika garlic butter generously over each ear of corn while it is still warm, allowing it to melt into the kernels.

          Add Lime Juice: Squeeze fresh lime juice over the corn for an added zing of flavor.

            Garnish and Serve: Sprinkle chopped fresh cilantro on top for a pop of color and freshness. Serve immediately with extra lime wedges on the side for those who want more citrusy goodness.

              Prep Time: 10 min | Total Time: 25 min | Servings: 4