Description
Sweet and juicy corn on the cob brushed with smoky paprika butter and a splash of fresh lime. A simple yet bold side dish that comes together quickly and pairs perfectly with any meal.
Ingredients
Scale
- 4 ears fresh corn on the cob, husked
- 4 tablespoons unsalted butter, softened
- 1 teaspoon smoked paprika
- 1 tablespoon fresh lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Bring a large pot of water to a boil.
- In a small bowl, mix the softened unsalted butter, smoked paprika, fresh lime juice, salt, and black pepper until smooth and evenly combined.
- Carefully add the corn to the boiling water and cook for 5 to 7 minutes until tender.
- Remove the corn using tongs and place on a serving plate.
- Brush the hot corn generously with the prepared paprika butter, rotating each cob to coat evenly.
- Serve immediately while warm and enjoy.
Notes
- Brush the butter on while the corn is still hot so it melts beautifully into the kernels.
- Grill the corn instead of boiling for extra smoky flavor.
- Store leftover corn in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 ear of corn
- Calories: 210
- Sugar: 6g
- Sodium: 480mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: corn with paprika butter, corn on the cob recipe, easy corn side dish, smoked paprika corn, summer side recipe