Sweetcorn With Smoked Paprika Lime Butter Food

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.

SMOKED CORN ON THE COB

Steps:

• Place corn back in their husks in a large pot of water and soak for 2 hours. Soak wood chips in another container of water for about 30 minutes.
• Preheat a smoker to 250 degrees F (120 degrees C). Place corn, unstacked, onto wire racks. Place the racks into the smoker. Add wood chips according to manufacturer's directions. Smoke until corn reaches your desired level of tenderness, 60 to 75 minutes.
• Combine butter, cilantro, lime juice, lime zest, and paprika in a small bowl. Peel back the husks and brush corn with the butter mixture. Season with salt and pepper.

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.