Description
Elevate your summer barbecue with this vibrant Cowboy Butter Corn. This recipe features sweet corn grilled to perfection, topped with a zesty, homemade compound butter infused with smoked paprika, fresh garlic, chives, and bright lemon juice. The heat from the freshly grilled corn melts the spiced butter, creating a decadent, savory coating that ensures every bite is bursting with complex, aromatic flavor. It is a simple yet sophisticated side dish that pairs perfectly with any main course.
Ingredients
4 ears sweet corn, husked and cleaned
8 tablespoons unsalted butter, softened
1 tablespoon fresh lemon juice
2 cloves garlic, minced finely
1 tablespoon fresh chives, chopped
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon kosher salt
Instructions
In a small mixing bowl, combine the softened butter, minced garlic, lemon juice, chives, smoked paprika, cayenne, and salt.
Mix thoroughly until all herbs and spices are evenly distributed throughout the butter.
Place the butter mixture onto parchment paper, roll into a log shape, and refrigerate for 20 minutes to firm.
Preheat your grill or griddle to medium-high heat.
Place cleaned corn cobs on the grill and rotate every 3 minutes until light char marks appear on all sides.
Remove the corn from the heat and plate immediately while piping hot.
Slice the chilled cowboy butter into rounds and place them directly onto the hot corn to melt.
Notes
Ensure the butter is at room temperature before mixing to achieve a smooth consistency. The butter log can be made in advance and kept in the freezer for up to one month. For extra zest, sprinkle a little more lemon zest over the corn after applying the butter.
- Prep Time: 10
- Cook Time: 15
- Category: Lunch
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 ear of corn with butter
- Calories: 210
- Sugar: 5g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg