Its the top of grilling season and fresh corn is in. I see it everywhere I go especially at the local Farmer’s market, since I don’t grow any. (I need to go see Julie, who seems to grow a lot of it…Tiny, tell her I’m coming!)
And there’s nothing better than grilling a fresh ear of corn. Do you grill yours naked? (the corn, silly- out of the husk) Or do you grill yours in the husk with all kinds of seasoning on it? Or in foil with seasoning?
However you grill it, fresh grilled corn is the bomb. It just doesn’t get any better than that. Here’s a butter recipe you just may want to try next time you grill your fresh corn. And if you have any grilled corn left over, cut it off the cob, and save it for that next salad you make,
Smoked Paprika Compound Butter
1 stick unsalted butter at room temperature
1 teaspoon sea salt
1 heaping tablespoon smoked paprika
Mix all ingredients together until smooth.
Coat the corn with half of the smoked paprika butter while reserving the other half of the butter for later use.
Grill as you normally would, flipping when browned on each side.
Making compound butters is so easy. You just decide on the flavors you enjoy most and mix. Fresh herbs work well in the butter and serve up great.
Experiment with your favorite flavors and butter.