Grilled Corn with Herbed Butter and Smoked Paprika
Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Grilled Corn: A Journey Through Flavour and Memory
I want to share a recipe that's one of my auto-pilot recipes during BBQ season – grilled corn with herbed butter and smoked paprika. This dish isn't just delicious; it’s packed with memories and a bit of culinary science that makes it incredibly special.
Childhood Memories
Grilling corn always takes me back to those summer evenings spent BBQing with my eldest brother. He’d get so excited about using paprika, a spice that was new to us back then. His enthusiasm was infectious, and it quickly became our secret ingredient for grilled corn. Ever since paprika has been my go-to for adding an element of smokiness to my grilled corn.
Mexican Inspiration
The goat cheese and lime in this recipe were inspired by one of the best street foods I’ve ever had in Mexico – Mexican Elote. If you haven’t tried it, you’re missing out! Elote is all about the combination of sweet corn, creamy cheese, and zesty lime. Incorporating goat cheese into my grilled corn recipe adds a tangy richness that pairs perfectly with the smoky paprika and sweet corn. It's my little nod to the incredible flavours of Mexican street food.
Why? Because Science
Let’s geek out for a second on why grilling corn tastes so amazing. It’s all about the Maillard reaction – that magical process where amino acids and sugars in the corn caramelize under high heat, creating those delicious, complex flavours. When you grill corn, the natural sugars get a chance to shine, turning sweet and slightly smoky.
Wrapping the corn in foil with herbed butter isn't just a neat trick; it's a way to steam the corn while grilling it. This keeps the corn moist and allows the butter and spices to infuse every kernel. The result? Perfectly tender, flavour-packed corn every time.
Ingredients:
8 ears of corn, shucked and rinsed
110g (1 stick) unsalted butter
2 cloves garlic
2 tbsp fresh parsley, finely chopped
1 tsp smoked paprika
1 tsp kosher salt
1 tsp ground cumin
Freshly ground black pepper, to taste
2 tbsp lime zest
½ cup crumbled goat cheese (optional: substitute with Parmesan, Cotija, or feta cheese)
Lime wedges (for serving)
Tools Needed:
Gas grill (charcoal grill optional)
Heavy-duty aluminum foil
Knife or microplane for garlic
Zester for lime
Small bowl for mixing butter
Brush for butter application (optional)
Method:
Prep Ingredients
Take the butter out of the fridge and let it come to room temperature to soften.
Wash and finely chop the parsley.
Zest the lime using a zester. Reserve the lime to finish with juice.
Mince the garlic using a knife or a Microplane.
Shuck the corn and rinse it under cold water. Pat the corn dry with a paper towel.
Spread a generous layer of the herbed butter mixture evenly over each ear of corn.
Wrap each ear of corn tightly in heavy-duty aluminum foil, ensuring that no butter escapes.
In a small bowl, combine the softened butter, minced garlic, chopped parsley, smoked paprika, ground cumin, lime zest, kosher salt, and freshly ground black pepper. Mix until well combined.
Grill Setup (Gas Grill):
Light a chimney full of charcoal and once covered with grey ash, pour it out and arrange the coals on one side of the grill. Preheat the grill with the lid on for 10 minutes.
Preheat the gas grill by setting half the burners to the highest heat setting and covering for 10 minutes.
Place the foil-wrapped corn directly on the hot coals or on the grate above the coals. Turn occasionally and cook for about 15 minutes, until the corn is tender.
Serve:
Carefully remove the corn from the foil and place it on a serving platter.
Brush with a little more of the herbed butter for extra flavour.
Sprinkle the hot corn with crumbled goat cheese (or your chosen cheese).
Squeeze fresh lime juice over the corn.
Serve with lime wedges on the side.
Eugene’s Extra Tips:
Heat Control: Keep an eye on the grill temperature to ensure even cooking and avoid burning the corn.
Turning the Corn: Turn the foil-wrapped corn every 3-4 minutes to ensure even cooking on all sides.
Foil Wrapping: Make sure the foil is tightly wrapped to prevent butter leakage and retain moisture.
Alternative method:
Char Option: If you like a bit of char, unwrap the corn for the last 2-3 minutes of grilling and place it directly on the grill grates.
Toppings: For added texture and flavour, sprinkle chopped roasted almonds or crushed pecans on the corn before serving.
Storage: Unlikely to have any leftovers with this “side”, if you happen to find yourself in this situation wrap any leftover corn in foil and store it in the fridge. Reheat on the grill or in the oven.
Bringing It All Together
By combining the nostalgia of paprika, the tangy twist of goat cheese inspired by Mexican streetfood, Elote, and the science behind grilling makes this recipe a landslide winner. Whether you’re new to grilling or a seasoned pro, this recipe is simple, delicious, and perfect for any occasion.
Remember, the secret to great food is in the details and the love you put into it. Brush that herbed butter generously, wrap your corn tightly, and enjoy the process. And don’t forget to finish it off with a squeeze of lime juice – it’s the cherry on top!
Like I always say, no recipe is set in stone. I will always encourage you to explore and experiment with your favourite flavours in your pantry to figure out what’s best for your family.
Cooking is all about having fun and making memories, so get out there and enjoy! If you try this recipe, drop me a comment, leave a review, and tag me on socials @the_eugefood. I’d love to see your creations and hear your stories.
Happy grilling, everyone!
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Hi, I'm Eugene, but many of you might recognize me as "The_EugeFood". With over two decades working in diverse kitchens, I've come to cherish the genuine connections and shared experiences that cooking brings. For me, it's not about the high-pressure, competitive world you see on TV. It's about the joy of gathering around a table, the stories shared over simmering pots, and the laughter that follows a shared meal. I'm here to demystify the culinary world, to show you that if you can boil water for cup noodles, you're already on your way. Cooking isn't just a skill; it's a journey of discovery, and I invite you to join me on this adventure to becoming a better cook.
