Grilled Corn with Basil Butter & Smoked Paprika

Sweet grilled corn slathered in garden basil butter and dusted with smoked paprika. A quick, smoky-herbal summer side that's vegetarian and gluten-free.

Print Recipe

Prep Time 10

Cook Time 12

Course Side Dish

Cuisine American

Servings 6 servings

Ingredients

4 to 6 ears fresh corn husks removed
4 tablespoons unsalted butter softened
2 tablespoons finely chopped fresh basil
1/2 teaspoon smoked paprika
1/2 teaspoon salt plus more for finishing
1 clove garlic finely grated (optional)
Flaky sea salt or Parmesan for garnish (optional)

Instructions

Make the basil butter: in a small bowl, mix the softened butter with the chopped basil, smoked paprika, and salt (and garlic, if using). Stir until well combined and set aside. You can make this a day ahead; refrigerate and bring back to room temperature before serving.
Preheat the grill to medium-high. Lightly brush the corn with oil or butter, place it directly on the grates, and cook 10 to 12 minutes, turning every few minutes, until lightly charred and tender.
Remove the corn from the grill and immediately brush it with the basil butter. Sprinkle with flaky salt, more smoked paprika, or grated cheese if you like, and serve hot so the butter melts right in.

Notes

Use vegan butter to keep it dairy-free. Try parsley, cilantro, or thyme in place of basil, and add lime zest or chili powder for extra zip. Store grilled corn up to 3 days refrigerated and reheat gently. Basil butter keeps up to 5 days refrigerated, or roll it into a log and freeze.