Description
Transform fresh summer corn into a succulent, smoky side dish with this simple grilling method. By utilizing direct heat, the natural sugars in the kernels caramelize to create a crisp, charred exterior while keeping the inside tender and juicy. Finished with softened butter, smoked paprika, and a squeeze of fresh lime, this versatile recipe is perfect for any outdoor barbecue or quick weeknight meal.
Ingredients
4 ears fresh corn
4 tbsp unsalted butter, softened
1 tsp smoked paprika
1/2 tsp kosher salt
2 fresh lime wedges
1 tbsp neutral cooking oil
Instructions
Shuck the corn by pulling back the husks and removing all silk threads.
Rinse the corn under cold water and pat thoroughly dry with a cloth.
Preheat your grill to medium-high heat, about 400°F.
Lightly brush each ear of corn with oil to prevent sticking.
Place the corn directly on the grill grates in a single layer.
Grill for about 12-15 minutes, rotating every 3 minutes for even charring.
Remove from heat once kernels have visible brown spots and are tender.
Whisk the smoked paprika into the softened butter.
Brush the warm corn with the paprika butter and serve with lime wedges.
Notes
For best results, use corn harvested as close to cooking time as possible to maintain high sugar content. Keep the grill lid closed during cooking to trap heat and ensure even steaming inside the kernels. You can also experiment with chili powder or fresh cilantro for added flavor.
- Prep Time: 10
- Cook Time: 15
- Category: Lunch
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 ear of corn
- Calories: 165
- Sugar: 6g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg