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BBQ Sweetcorn with smoked paprika butter

Posted by: kim
On:

Cuisine

Mexican

Time

30 - 60 mins

Skill Level

Newbie

Serves

8

Courses etc.

Barbecue

You will need

IngredientAdd
8 organic sweetcorn ears, with the husks on

Awaiting stock

More products
200g salted butter OR Available only in our Tollcross shop More products
2 tbsp smoked paprika OR More products
2 tbsp smoked hot paprika if you like it hot More products
200g unsalted butter Available only in our Edinburgh shops More products
sea salt to sprinkle, if using unsalted butter More products
2 bunches fresh parsley, chopped More products
2 lemons, cut into wedges More products
freshly ground black pepper, to taste More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Pull any thick outer leaves or husks off the corn cobs, fold back the rest of the leaves and pull out the silky threads directly on the corn.
  • Mix the butter with the smoked paprika and smear the smoked butter onto the sweetcorn.
  • Sprinkle with freshly ground black pepper and sea salt if using unsalted butter, fold the leaves back over and wrap well in foil.
  • Barbecue for about 20 minutes until tender.
  • Open the parcels carefully so you don't spill any boiling butter juices.
  • Sprinkle with chopped parsley and serve with lemon wedges.

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£1.40
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