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BBQ Sweetcorn with smoked paprika butter

Name: BBQ Sweetcorn with smoked paprika butter
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 8 organic sweetcorn ears, with the husks on; 200g salted butter OR; 2 tbsp smoked paprika OR; 2 tbsp smoked hot paprika if you like it hot; 200g unsalted butter; sea salt to sprinkle, if using unsalted butter; 2 bunches fresh parsley, chopped; 2 lemons, cut into wedges; freshly ground black pepper, to taste

Posted by: kim
On: 17/06/2010

Cuisine

Mexican

Time

30 - 60 mins

Skill Level

Newbie

Serves

Courses etc.

Barbecue

You will need

Ingredient	Add
8 organic sweetcorn ears, with the husks on	Awaiting stock	More products
200g salted butter OR	Available only in our Broughton Street 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.