Fire-Roasted Corn with Smokey Paprika Butter
4 tablespoons unsalted butter, at room temperature 1-½ teaspoons smoky Spanish paprika ½ teaspoon garlic salt
6 ears corn, husked 2 tablespoons olive oil Sea salt Lime wedges
Grilling Method: Direct/Medium Heat
In a small mixing bowl, mash together the butter, paprika and garlic salt. Set aside at room temperature.
Brush the ears of corn lightly all over with olive oil. Place on cooking grate over Direct Medium heat. Cook, turning occasionally, until the kernels are lightly browned and blistered all over, 8 to 10 minutes.
Spread the paprika butter evenly over all ears of corn and sprinkle with salt to taste. Serve immediately.
Makes 6 ears of corn.