Ingredients
1
cup (2 sticks) unsalted butter, room temperature
20
ears of fresh corn, shucked
Directions
1.
Blend butter, paprika, garlic, sugar, and salt in processor until smooth. Wrap paprika butter in plastic, forming 1 1/2-inch-diameter log. Refrigerate butter until very cold, about 2 hours. (Can be made 1 day ahead. Keep refrigerated.)
2.
Prepare barbecue (medium-high heat). Working in batches, cook corn in large pot of boiling salted water until tender, about 5 minutes. Drain well. Grill corn until lightly browned in spots, turning occasionally, about 5 minutes. Serve corn hot with thick slices of paprika butter.
3.
Market tip: Hot smoked paprika, a traditional Spanish ingredient, is available at some specialty foods stores and from The Spanish Table (thespanishtable.com; 206-682-2827) and Tienda.com (tienda.com; 888-472-1022).
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