Corn With Paprika Butter Food

CORN WITH PAPRIKA BUTTER

Steps:

• Mix 1/2 stick softened butter, 1 small clove grated garlic, 1/2 teaspoon smoked paprika and 1/4 teaspoon finely chopped rosemary. Season with salt and pepper. Boil 4 ears corn in salted water until crisp-tender, about 5 minutes. Drain the corn and dot with the spiced butter.

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.

SAUTEED CORN WITH PAPRIKA BUTTER

Steps:

• Heat Paprika Butter (above) in a large skillet over medium-high heat. Add 2 packages thawed frozen corn kernels. Cook, tossing occasionally, until tender, 3 to 5 minutes.
• Add sliced scallions; season with coarse salt and ground pepper. Toss to combine.

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.

GRILLED CORN WITH SMOKY BUTTER

Steps:

• Preheat a grill on medium-high heat.
• Mix the butter with the smoked paprika, ground mustard, cayenne, garlic powder and 1/4 teaspoon salt in a small bowl.
• Grill the corn, turning occasionally, until tender and charred in spots, about 10 minutes.
• Serve the corn with the butter on the side. Leftover butter can be kept refrigerated in an airtight container for up to 2 weeks.

PAPRIKA-PARMESAN BUTTER

Steps:

• Mix all ingredients in small bowl until blended. (Can be made 2 days ahead. Chill. Use at room temperature.)

SWEETCORN WITH SMOKED PAPRIKA & LIME BUTTER

Steps:

• Peel back the corn husks, then trim away using a sharp knife and discard. Bring a large pan of salted water to the boil, lower the heat to medium and cook the corn cobs for 10 mins. If you'll be cooking the corn in a frying pan instead of the barbecue, cook for 13 mins.
• Meanwhile, make the paprika & lime butter. Mix the softened butter with the paprika until fully combined. Stir in half the lime zest and half the parmesan.
• Light the barbecue, if using, and wait until the coals are ashen. Alternatively, heat a dry frying pan over a medium heat until hot. Drain the corn, pat dry with kitchen paper and brush lightly with the oil. Cook for 7-10 mins in the hot pan or on the barbecue, turning every couple of minutes until golden and slightly charred in spots.
• Remove the corn to a plate using tongs and spread the paprika butter all over it. Sprinkle with the rest of the parmesan, the coriander and the remaining lime zest. Serve with the lime halves for squeezing over.

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.

COD AND CORN WITH OLD-BAY BUTTER

Steps:

• In a large pot, heat 2 tablespoons oil over medium. Add shallot and cook, stirring occasionally, until softened, about 3 minutes. Add tomatoes, season with salt and pepper, and cook, stirring occasionally, until tomatoes soften, about 3 minutes. Stir in garlic until fragrant, about 1 minute.
• Add clam juice and corn, and bring to a boil over high. Cover, reduce heat to medium and cook until corn is tender, about 3 minutes.
• Meanwhile, in a small bowl, combine butter, Old Bay, paprika and remaining 1 tablespoon oil; mix well.
• Season cod with salt and pepper, and add to pot. Cover and cook until cod is flaky and cooked through, about 5 minutes. Stir in scallions and 1 tablespoon of the Old Bay butter; season with salt and pepper.
• Divide everything among four bowls. Garnish with more scallions and season with black pepper. Spread some Old Bay butter over warm crusty bread and serve alongside.

PAPRIKA BUTTER

Steps:

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

CORN ON THE COB PARM

Steps:

• Preheat an outdoor grill for medium-high heat.
• Spread 1 teaspoon butter onto each corn on the cob; top each with 1 teaspoon Parmesan cheese, 1/4 teaspoon paprika, salt, and pepper. Wrap each corn on the cob with aluminum foil.
• Grill until corn is tender, about 10 minutes each side.