Description
Elevate your summer barbecue with this simple and sophisticated grilled corn recipe. By using a flavorful compound butter infused with smoked paprika and finishing with fresh cilantro, you can achieve perfectly charred, tender kernels every time. This method removes the guesswork from heat management, ensuring a sweet, smoky, and savory side dish that is guaranteed to be a crowd-pleaser at any outdoor dinner or family gathering.
Ingredients
4 ears sweet corn, husked and silks removed
4 tbsp unsalted butter, softened
1/2 tsp sea salt
1/2 tsp smoked paprika
1 tbsp fresh cilantro, finely chopped
Instructions
Clean the corn ears thoroughly by removing all exterior husks and silks under cool running water.
Pat the corn dry using a paper towel to ensure the butter adheres properly.
Preheat your grill to medium-high heat, targeting 375-400 degrees Fahrenheit.
Brush the corn lightly with half of the softened butter.
Place the corn directly on the grill grates.
Rotate the corn every three minutes using tongs to ensure even charring without burning.
Grill for 12 to 15 minutes total until kernels are bright and tender.
Remove from grill and immediately brush with the remaining butter, salt, and smoked paprika.
Sprinkle with fresh cilantro before serving.
Notes
Ensure the grill is properly cleaned and preheated before adding the corn to prevent sticking. If you prefer extra smokiness, you can use a high-quality smoked sea salt in place of regular table salt.
- Prep Time: 10
- Cook Time: 15
- Category: Lunch
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 ear of corn
- Calories: 160
- Sugar: 5g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg