Summer corn direct on the grill. I love smoky flavors and Spanish smoked paprika is one of them – rubbed in and grilled on….
What you need:
- 4 ears of corn
- ¼ cup softened butter
- 4 teaspoons smoked Spanish paprika
How to Do it:
Husk and wash the corn, then dry on paper towels. If you like half ears, break them now.
Mix the butter and paprika together well.
Rub each ear well with the butter mixture.
Grill (or cook in a grill pan) until the corn is hot through and has light charred spots.
Remove from heat and add any remaining butter over the ears.
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