Smoked Paprika Garlic Butter Corn

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Smoked Paprika Garlic Butter Corn

There’s something about grilled corn that just screams summer, and this Smoked Paprika Garlic Butter Corn has completely stolen the show at our family cookouts. I first made this on a whim one sunny Saturday, thinking it would be a simple side dish to go with our BBQ chicken—but the second I pulled it off the grill and slathered it with that velvety garlic butter, I knew we had something special. The kids were hovering around the tray before I even set it down, and my husband declared it the “best corn of the summer” after his first bite (and he’s usually a purist about his corn!).

What I love most about this recipe is how ridiculously easy it is to throw together, yet it brings bold flavor that tastes like you put in way more effort than you actually did. The smoked paprika gives it this warm, savory depth, while the garlic butter seeps into all those beautiful corn kernels, and a sprinkle of fresh parsley on top just makes it pop—visually and taste-wise. A squeeze of lime over the top brings the whole thing to life.

Now, it’s the recipe I get asked for most often when we host friends or head to a potluck. Whether you’re firing up the grill for a weekend get-together or just looking for a way to elevate your weeknight meals, this corn is guaranteed to be a hit. It’s that good—and yes, we’ve started making extra because it always disappears fast!

Questions I Often Get Asked About This Recipe

Can I use frozen or canned corn instead of fresh?
Fresh corn on the cob is definitely best for this recipe, especially when grilled. However, if you’re in a pinch, thawed frozen corn cobs can be used—just pat them dry before grilling.

Do I have to grill the corn?
Grilling gives it the best char and smoky flavor, but if you don’t have access to a grill, you can broil it in the oven or use a grill pan on the stove.

Is smoked paprika spicy?
No, smoked paprika isn’t spicy—it’s more earthy and smoky. If you want a little heat, you can add a pinch of cayenne or use hot smoked paprika.

Can I make the garlic butter ahead of time?
Absolutely! You can make it up to 2 days in advance and keep it refrigerated. Just reheat slightly before using so it’s easy to spread.

What’s the best way to serve this corn?
We love serving it with lime wedges and a sprinkle of fresh herbs. It pairs perfectly with grilled meats, tacos, or even as a snack on its own.

What You Need to Make Smoked Paprika Garlic Butter Corn

Ingredients:

4 ears of fresh corn, husks removed

4 tablespoons unsalted butter, melted

2 cloves garlic, minced

1 teaspoon smoked paprika

½ teaspoon salt

¼ teaspoon black pepper

1 tablespoon chopped fresh parsley (for garnish)

Lime wedges, for serving

Tools & Equipment:

Grill or grill pan

Small saucepan (for butter mixture)

Basting brush

Tongs

Serving tray or plate

How to Make Smoked Paprika Garlic Butter Corn

Preheat your grill to medium-high heat. If using a grill pan, set it over medium-high heat on the stove.

Prepare the garlic butter. In a small saucepan over low heat, melt the butter and stir in the minced garlic, smoked paprika, salt, and pepper. Remove from heat and set aside.

Grill the corn. Place the corn cobs directly on the hot grill. Turn occasionally until the corn is evenly charred in spots and tender, about 10–12 minutes.

Baste with garlic butter. During the last few minutes of grilling, brush the corn generously with the garlic butter. Let the butter caramelize slightly over the heat.

Finish and serve. Remove from the grill, brush with any remaining garlic butter, and sprinkle with chopped parsley. Serve hot with lime wedges on the side.

Tips for Making the Best Smoked Paprika Garlic Butter Corn

Get a good char. Don’t be afraid of a little blackened corn—it adds amazing smoky flavor.

Use room temperature butter. It blends more smoothly with garlic and spices.

Try compound butter. Mix the garlic, paprika, and herbs into softened butter in advance and store in the fridge for easy spreading.

Make it cheesy. Add a sprinkle of grated Parmesan or cotija cheese after brushing on the butter for a savory twist.

Spice it up. For a kick, mix in a dash of chili powder or cayenne with the paprika.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “Absolutely delicious! My kids devoured it and asked for seconds. This will be a BBQ staple from now on!” – Jenna L.

⭐️⭐️⭐️⭐️ “Loved the smoky flavor, but next time I might add a bit of chili powder for more heat. Great recipe overall!” – Marcus W.

⭐️⭐️⭐️⭐️⭐️ “So easy and so flavorful. I served it with grilled chicken, and everyone raved about it. The lime really made it pop!” – Erin D.

⭐️⭐️⭐️⭐️ “Great for busy weeknights too. I used my stovetop grill pan and it worked just fine.” – Natalie R.

⭐️⭐️⭐️⭐️⭐️ “I’ve made this three times already and it never disappoints. The garlic butter is heavenly.” – Priya M.

Printable Recipe

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