Grilled Corn With Smoked Paprika Butter

1. 1

   Blend butter, paprika, garlic, sugar, and salt in processor until smooth.

2. 2

   Wrap paprika butter in plastic, forming 1 1/2-inch-diameter log.

3. 3

   Refrigerate butter until very cold, about 2 hours. (Can be made 1 day ahead. Keep refrigerated.)

4. 4

   Prepare barbecue (medium-high heat).

5. 5

   Working in batches, cook corn in large pot of boiling salted water until tender, about 5 minutes.

6. 6

   Drain well.

7. 7

   Grill corn until lightly browned in spots, turning occasionally, about 5 minutes.

8. 8

   Serve corn hot with thick slices of paprika butter.

* Per serving · 4 servings · Values may vary.

No additional tips available.