Sweet Corn with Smoked Paprika Butter
Smoked paprika, ground from smoked and dried peppers, has a rich, deep flavor that enhances foods with just a sprinkle. Try it on baked potatoes.
1/3 cup butter, softened
1 teaspoon lime juice
1/2 teaspoon smoked paprika
1/4 teaspoon ground cumin
1/4 teaspoon sea salt
12 ears of fresh sweet corn
For paprika butter, in a small bowl stir together butter, lime juice, smoked paprika, cumin, and salt. Transfer butter mixture to a piece of plastic wrap or parchment paper. Shape into a log by rolling the plastic wrap or parchment around the butter and rolling the wrapped butter back and forth between your hands. Twist ends of wrap tightly. Chill in the refrigerator at least 1 hour or freeze butter until ready to use. (For longer storage, wrap butter tightly in plastic wrap, then wrap in aluminum foil. Store in the refrigerator for up to 1 week or in the freezer for up to 1 month.)
Remove husks from fresh ears of corn. Scrub with a stiff brush to remover silks; rinse. Cook, covered, in enough boiling lightly salted water to cover for 5 to 7 minutes or until tender.
To serve, unwrap top of paprika butter and, holding on to wrapped sides, run butter over surface of each hot ear of corn.
To easily remove corn silk, rub the ears with a damp paper towel.
As prepared, each serving contains 123 calories, 6g total fat, 14mg cholesterol, 83mg sodium, 17g total carbohydrate and 3g protein.