As Labor Day weekend approaches, thoughts turn to the backyard cookout. A simple menu might include grilled garlic-rubbed flank steaks, corn on the cob, a combo of green and wax beans sprinkled with fresh herbs, and a warm peach crisp.
Try grilling the ears of corn in their husks, rather than boiling them, and then brush them with a delicious smoked paprika butter.
By cooking the corn over hot coals or a gas fire, the kernels become somewhat charred, a perfect surface for the enticing butter.
Smoked paprika turns the butter a distinctive light rust hue and provides an enticing bit of smokiness. Cumin, cayenne, and garlic add more accents of flavor to the spread.
Spain’s smoked paprika, called “pimenton,” is available in gourmet food stores and in some groceries. There is sweet (dulce), medium-hot (agridulce) and hot (picante).
For this recipe I used the sweet (dulce). Pimenton can be ordered online from Penzey’s at www.penzeys.com or La Tienda at www.latienda.com.
Grilled corn on the cob with smoked paprika butter
Makes 8 servings.
8 ears of corn with husks
Canola or olive oil for oiling grill rack
SMOKED PAPRIKA BUTTER:
1 stick (4 ounces) unsalted butter, softened
1 1/2 teaspoons smoked paprika
1/2 teaspoon cumin
1/2 teaspoon minced garlic
1/2 teaspoon kosher salt plus extra for corn
1 1/2 teaspoons lime juice
1/8 teaspoon cayenne pepper
Prepare the smoked paprika butter by combining butter, paprika, cumin, garlic, salt, lime juice and cayenne pepper in a bowl. Mix well with a fork. (Butter can be prepared one day ahead; cover and refrigerate; bring to room temperature before serving.)
Pull back, but do not remove husks from each ear of corn, then remove and discard all the silk. Pull husks back over corn, then peel off some of the outer layers of the husk, leaving only a few layers to cover the corn. (Don’t worry if you pull off too many of the husks.) Brush the husks of each ear of corn very lightly with some oil.
Prepare a hot fire for a charcoal grill or preheat a gas grill on high (400 to 450 degrees). Oil the grill rack. Place the corn directly over the heat.
If using a gas grill, cover it. Grill until husks are well charred and corn kernels are slightly charred and tender, about 20 minutes. Using tongs, turn several times during grilling to ensure that corn cooks on all sides. Cooking time can vary depending on the intensity of the heat and type of grill used.
Remove corn, and using a potholder to hold the hot cobs, pull charred husks back. (You can leave husks on or cut them off.) Salt corn, then slather generously with smoked paprika butter.
TRIBUNE MEDIA SERVICES
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