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Flavorful Smoked Paprika Grilled Corn on the Cob Recipe with Easy Elote Butter

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This grilled corn on the cob features sweet kernels kissed by smoky paprika and a rich, zesty elote butter, making it a flavorful and crowd-pleasing side dish perfect for summer cookouts.

Ingredients

Scale
  • Fresh corn on the cob, husked (medium-sized ears recommended)
  • Olive oil or melted butter (for brushing before grilling)
  • Pinch of salt (to season before grilling)
  • ½ cup (115g) unsalted butter, softened
  • 2 tablespoons mayonnaise (full-fat recommended)
  • 1 tablespoon fresh lime juice
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder
  • ¼ teaspoon garlic powder
  • Pinch of salt and freshly ground black pepper
  • 2 tablespoons finely chopped fresh cilantro (optional)
  • 2 tablespoons grated Cotija cheese or Parmesan (optional)

Instructions

  1. Prepare your grill: Preheat to medium-high heat, around 400°F (204°C). If using charcoal, wait until the coals are covered with white ash.
  2. Prep the corn: Husk the corn, removing all silk. Brush each ear with olive oil or melted butter, then sprinkle lightly with salt.
  3. Make the elote butter: In a mixing bowl, combine ½ cup softened unsalted butter, 2 tablespoons mayonnaise, 1 tablespoon fresh lime juice, 1 teaspoon smoked paprika, ½ teaspoon chili powder, ¼ teaspoon garlic powder, and a pinch of salt and pepper. Mix until creamy and well blended. Stir in 2 tablespoons finely chopped fresh cilantro and 2 tablespoons grated Cotija cheese, if using.
  4. Grill the corn: Place the corn on the grill grates. Cook for 10-12 minutes, turning every 2-3 minutes to get even char marks until kernels are tender and slightly blackened in spots.
  5. Check doneness: Kernels should be plump, juicy, and easily pierced with a fork. Adjust heat or move corn to cooler part of grill if kernels shrivel too much.
  6. Brush with elote butter: Remove corn from the grill and immediately slather generously with the prepared elote butter.
  7. Serve: Optionally sprinkle extra smoked paprika or cheese on top for garnish. Serve warm with lime wedges on the side.

Notes

Keep grill clean and well-oiled to avoid sticking. Turn corn every 2-3 minutes for even cooking and perfect char marks. Elote butter can be made a day ahead and refrigerated; bring to room temperature before use. For dairy-free version, substitute butter and mayo with plant-based alternatives and use nutritional yeast instead of cheese. If no smoked paprika, use regular paprika with a pinch of cumin.

Nutrition

Keywords: grilled corn, smoked paprika, elote butter, summer recipe, barbecue side dish, Mexican street corn, easy grilled corn

Find it online: https://fuzzyforker.com/flavorful-smoked-paprika-grilled-corn-on-the-cob-recipe-with-easy-elote-butter/