Name: Sweetcorn with smoked paprika & lime butter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 4 as a side dish
Ingredients: 4 whole corn cobs; 80g salted butter softened; 1 tsp hot smoked paprika; 2 limes zested then halved; 20g parmesan or vegetarian alternative, finely grated; 1 tbsp vegetable oil for brushing; small handful of coriander to garnish

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Sweetcorn with smoked paprika & lime butter

Sweetcorn with smoked paprika & lime butter

Milli Taylor

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Serves 4 as a side dish

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 5 out of 5.5 ratingsRate

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Enjoy corn on the cob with a smoked paprika and lime butter for a simple yet delicious summer side. You can make them on the barbecue or hob

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

4 whole corn cobs
80g salted butter

softened
1 tsp hot smoked paprika
2 limes

zested then halved
20g parmesan

or vegetarian alternative, finely grated
1 tbsp vegetable oil

for brushing
small handful of coriander

to garnish

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Nutrition: Per serving

kcal312
fat24g
saturates12g
carbs14g
sugars4g
fibre8g

high
protein7g
salt0.5g

Method

step 1

Peel back the corn husks, then trim away using a sharp knife and discard. Bring a large pan of salted water to the boil, lower the heat to medium and cook the corn cobs for 10 mins. If you’ll be cooking the corn in a frying pan instead of the barbecue, cook for 13 mins.
step 2

Meanwhile, make the paprika & lime butter. Mix the softened butter with the paprika until fully combined. Stir in half the lime zest and half the parmesan.
step 3

Light the barbecue, if using, and wait until the coals are ashen. Alternatively, heat a dry frying pan over a medium heat until hot. Drain the corn, pat dry with kitchen paper and brush lightly with the oil. Cook for 7-10 mins in the hot pan or on the barbecue, turning every couple of minutes until golden and slightly charred in spots.
step 4

Remove the corn to a plate using tongs and spread the paprika butter all over it. Sprinkle with the rest of the parmesan, the coriander and the remaining lime zest. Serve with the lime halves for squeezing over.

Recipe from Good Food magazine, August 2021

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