We are massive fans of smoked paprika in our household and add it to many sauces and meats. It gives a delicious colour and flavour to the butter and can be made up to a week ahead. It cuts through a sweetness of the corn adding a delicate smokiness, it’s great on warm bread too. Enjoy! x
6 corncobs, husks pulled back and tied the string
Paprika Butter
150g unsalted butter, softened
2 teaspoons smoked paprika
1/2 teaspoon sugar
1 clove garlic, crushed
sea salt and cracked black pepper
For the butter, place all ingredients in a food processor and process until smooth and combined. Set aside.
For the corn, preheat your BBQ to a high heat. Cook the corncobs for 8-10 minutes, turning, or until charred and just cooked.
Smear in butter and serve.
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