This is a great way to liven up a summer favorite, corn on the cob. Try experimenting with the butter recipe for variation. For a barbecue with a Mexican theme, substitute chili powder for the paprika and add a squirt of lime juice. The combinations are endless.
butter
1/4 cup (1/2 stick) unsalted butter
1 teaspoon paprika
1 garlic clove, chopped
1/4 teaspoon sugar
1/4 teaspoon sea salt
corn
5 ears of corn
Melt the butter and add to a small mixing bowl. Stir in the remaining butter ingredients. Add the butter mixture to a gallon-sized sealable bag. Boil or grill the corn. While the corn is still hot add to the bag and seal. Toss until the corn is well coated.
Remove with tongs and serve.
Serves 5
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