This recipe takes the classic grilled corn and elevates it with a smoky garlic butter that adds a burst of flavor to every bite.
Combine the butter, smoked paprika, minced garlic, and salt in a food processor until smooth.
Ensure the butter is at room temperature for easier blending.
Shape the butter mixture into a log using plastic wrap and refrigerate until firm.
Chill the butter for at least 2 hours to make it easier to slice.
Boil the corn in a large pot of salted water until tender.
Boiling the corn first ensures it cooks evenly.
Grill the corn over medium-high heat, turning occasionally, until lightly charred.
Rotate the corn frequently to avoid burning.
Serve the grilled corn with slices of the smoky garlic butter on top.
Let the butter melt over the hot corn for maximum flavor.
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