Corn With Paprika Butter Recipes

GRILLED CORN WITH SMOKED PAPRIKA BUTTER

Steps:

• Blend butter, paprika, garlic, sugar, and salt in processor until smooth.
• Wrap paprika butter in plastic, forming 1 1/2-inch-diameter log.
• Refrigerate butter until very cold, about 2 hours. (Can be made 1 day ahead. Keep refrigerated.)
• Prepare barbecue (medium-high heat).
• Working in batches, cook corn in large pot of boiling salted water until tender, about 5 minutes.
• Drain well.
• Grill corn until lightly browned in spots, turning occasionally, about 5 minutes.
• Serve corn hot with thick slices of paprika butter.

PAPRIKA CORN

Steps:

• Remove frozen corn from pouches.
• Place blocks side by side on a large piece of heavy duty foil, or on a double thickness of regular foil.
• Top with green pepper and onion and sprinkle liberally with paprika.
• Season with salt and pepper and dot with butter.
• Bring edges of foil together over center of vegetables.
• Fold over with a double fold leaving a little space for steam expansion. Seal ends securely.
• Cook on grill over medium heat turning occasionally for 30 minutes until green pepper is tender.
• Stir to mix.

PAPRIKA BUTTER

Steps:

• In a small bowl, stir together butter, paprika, salt, and pepper. Use immediately, or refrigerate, covered, up to 1 week.