Yields: Enough for about 4-6 ears of corn Prep time: 5 minutes
Ingredients:
- 1/2 cup (1 stick) unsalted butter, softened
- 1 tablespoon sweet or smoked paprika
- 1/4 teaspoon garlic powder (optional)
- Salt and freshly ground black pepper to taste
Equipment
- Small bowl
- Spoon or spatula
Instructions
- Combine ingredients: In a small bowl, combine the softened butter, paprika, garlic powder (if using), salt, and pepper.
- Mix well: Use a spoon or spatula to mix the ingredients thoroughly until the paprika is evenly distributed throughout the butter.
- Taste and adjust: Taste the butter and add more salt, pepper, or paprika if desired.
- Serve: Use immediately or store in the refrigerator for later use.
To use on corn on the cob:
- Cook your corn on the cob as desired (boiling, grilling, roasting, etc.).
- While the corn is still hot, spread the paprika butter generously over the kernels.
- Serve immediately and enjoy!
Tips and variations:
- For a smoky flavor, use smoked paprika.
- Add a pinch of cayenne pepper for a little heat.
- Mix in some finely chopped fresh herbs like parsley, chives, or cilantro for added flavor and color.
- If you want to make the butter ahead of time, store it in an airtight container in the refrigerator for up to a week. Let it soften to room temperature before using.
- To make a compound butter log, place the mixture on a piece of parchment paper or plastic wrap, roll it into a log, and refrigerate until firm. 1 Slice and use as needed
