Festival Firecracker Corn on the Cob

Allergens

Dairy (butter)

Ingredients

• 6 large ears of corn, shucked and cleaned
• 1/2 cup (1 stick) unsalted butter, melted
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and black pepper, to taste
• 1 tablespoon fresh parsley, chopped for garnish

Instructions

1. Preheat your grill or outdoor griddle to medium high heat (around 400°F).
2. In a small bowl, mix together the melted butter, smoked paprika, chili powder, and garlic powder until well combined. Season with salt and black pepper, as desired. Set aside.
3. Place the corn on the grill or outdoor griddle, allowing them to cook undisturbed for 5 minutes to get a nice char on one side.
4. Brush the butter mixture generously onto the charred side of each ear of corn. Rotate and turn the corn so that all sides are coated with the seasoned butter. Continue cooking, rotating every few minutes, until all sides of the corn have achieved a golden brown color.
5. Remove from heat and let rest for a minute before sprinkling with chopped parsley. Slice each ear in half and serve immediately.

Chef’s Insight

The smokiness from the paprika adds depth to the corn, making it taste like you're at the heart of a bustling festival.

Notes

To add an extra kick, consider adding a dash of cayenne pepper or jalapeño to the seasoned butter.