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Sweetcorn grilled with smoked paprika butter recipe

Quick, simple and great to eat with your fingers
Quick, simple and great to eat with your fingers Credit: Haarala Hamilton

One of the simplest summer pleasures. Any leftover corn is great stripped off the cobs with a sharp knife and added to salads.

Prep time: 5 minutes | Cooking time: 15 minutes

SERVES

Eight

INGREDIENTS

  • 4 sweetcorn cobs, halved widthways

For the butter

  • 100g butter, softened
  • 1 tbsp smoked paprika
  • Leaves from 2 sprigs of thyme and 4 sprigs of parsley, chopped

METHOD

  1. Soak the sweetcorn halves in cold water in the fridge until you need it. Pat dry with kitchen paper. Mix together the butter ingredients.
  2. Grill the corn over hot coals, brushing with the soft butter, until patched with brown and tender.