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Corn on the cob with paprika
15 mins cooking time

You know that golden corn on the cob – with its delicious taste and satisfying texture – is always a hit. But why not add paprika to the mix and turn simple sweetcorn into something special? With a little Lurpak®, you can make every kernel pop with flavour. Where smoky paprika and soft melted butter come together to create a dish that is perfect for any table, any time.

Corn on the cob with paprika Corn on the cob with paprika

Corn on the cob with paprika

  • 15 mins cooking time
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You know that golden corn on the cob – with its delicious taste and satisfying texture – is always a hit. But why not add paprika to the mix and turn simple sweetcorn into something special? With a little Lurpak®, you can make every kernel pop with flavour. Where smoky paprika and soft melted butter come together to create a dish that is perfect for any table, any time.

You know that golden corn on the cob – with its delicious taste and satisfying texture – is always a hit. But why not add paprika to the mix and turn simple sweetcorn into something special? With a little Lurpak®, you can make every kernel pop with flavour. Where smoky paprika and soft melted butter come together to create a dish that is perfect for any table, any time.

Method

1

Place the sweetcorn in a large pan of boiling salted water. Cook for about 8 to 10 minutes or until the corn is tender.

TIP

Look for corn with bright green husks that feel fresh and slightly damp. Give it a gentle squeeze – if the kernels feel plump and firm, you are good to go. Fresh corn should have a sweet smell and no signs of drying or browning.

2

Drain the sweetcorn and pat dry with kitchen paper. Transfer to a hot barbecue or a pre-heated griddle pan.

TIP

If you are using a barbecue, keep the grill on medium-high heat to avoid burning the corn. Turn frequently for an even char.

3

Turn the corn and baste with half the Lurpak® Butter until the corn starts to blacken and turns golden on all sides.

4

Sprinkle with the paprika and fresh coriander and serve with the remaining Lurpak® Butter and a squeeze of lime.

Questions about corn on the cob with paprika

Learn how to get the best from your corn on the cob with paprika. Find answers to common questions about grilling, boiling, and preparing this tasty dish.

  • Cooking corn on the cob can be done in a few simple steps, especially if you are aiming for that perfect balance of tender and tasty. Start by husking the corn and removing all the silk and outer leaves. Once prepped, boil them for a few minutes before transferring them to a hot barbecue or a griddle pan. On the barbecue or in the pan, make sure you turn the corn frequently and baste them with a good measure of butter. When the corn starts to blacken and turn golden, remove them from the heat and sprinkle with paprika and fresh coriander.

  • Add the corn on the cob to boiling water and let it cook for about 8 to 10 minutes. It cooks the corn thoroughly without making it too soft or losing its natural crunch. Once boiled, remove the corn from the water, and it is ready to eat or ready for further grilling or seasoning.

  • After boiling your corn, pat it dry with kitchen paper. This helps to remove any excess moisture that might prevent the corn from getting those beautiful grill marks. Heat your barbecue or griddle pan to a high temperature and place the corn directly on the grill. Baste them with butter while they cook, turning occasionally until all sides are nicely charred and golden. This usually takes a few minutes on each side. Once done, sprinkle smoked paprika and chopped coriander on top while they are still hot, and finish with a squeeze of fresh lime juice before serving.

  • Yes, you can microwave corn on the cob. To do this, leave the husks on the corn as they will trap moisture inside, helping to steam the corn as it cooks. Place them in the microwave and cook on high for about 3 to 5 minutes. For multiple corns, you may need to add a few more minutes. Be careful when removing the husks and silk, as they will be hot and steamy.

  • No, it is not a good idea to freeze cooked corn on the cob. While technically possible, freezing it often results in a mushy, watery texture once thawed, as it breaks down the corn’s structure. Additionally, frozen cooked corn may lose much of its fresh flavour and become bland. If you need to preserve corn for later use, it is better to remove the kernels from the cob and freeze them separately.

  • Corn on the cob pairs beautifully with many dishes. Serve it with staple barbecue meats, like chicken, ribs, or steaks. It also goes well with salads, like a fresh tomato salad or a leafy green salad, adding a sweet contrast. For a hearty meal, consider pairing it with other vegetable sides, like grilled asparagus or a baked potato, or enjoy it as part of a picnic spread with coleslaw and baked beans.

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Griddled sweetcorn with smoked paprika

Dig into this tender corn on the cob with paprika. It is the perfect side for a summer barbecue but just as delightful any time of year, provided you can find some fresh sweetcorn.

The smoked paprika works its magic by adding a rich, earthy undertone that balances the natural sweetness of the corn. As the corn grills, the butter melts and soaks into each kernel, boosting the corn’s natural juiciness and adding a silky, rich texture that is nothing short of divine.

It is quick and easy to prepare, whether you are firing up a barbecue or heating a griddle pan. The combination of sweet, crunchy kernels and a smoky char makes each bite irresistibly delicious. It is a simple pleasure, really, but one that never fails to satisfy.

Coriander and lime juice for a fresh finish

The magic does not end with smoked paprika. Elevate your corn on the cob with fresh coriander and zesty lime. Coriander offers a burst of citrusy, floral freshness that beautifully offsets the smokiness, while a squeeze of lime adds a punch of tangy zest.

They create a refreshing finish that perfectly complements the smoky and buttery flavours of the grilled sweetcorn. From simple to glorious, it is the final flourish that ties everything together, making each bite exciting.

Enjoy as part of a barbecue or a cosy indoor meal

Sweetcorn like this deserves a spot at any table, be it outdoors by the grill or indoors for a comfy meal. It is the perfect companion to barbecued meats, echoing the smoky notes while bringing its own bright, buttery flavours to the mix. Even for a quiet indoor dinner, it still brings a touch of that outdoor grilled magic Inside. This recipe for corn on the cob with paprika is always ready to impress, proving that great flavours make great company.

There are plenty more easy dinner ideas in store for you. Try your corn with juicy lamb chops, tender rib-eye steak and Asian slaw, or homemade veggie burgers.

Explore different variations

To explore new flavours with your griddled corn on the cob with paprika, experiment with different spices, herbs, and more. While smoked paprika offers a wonderful smokiness, branching out into other spices can make the taste even better. Consider adding a bit of chilli powder to introduce a subtle heat that builds with each bite, or sprinkle some cumin for its warm, earthy tones – a great fit for the naturally sweet corn.

Instead of fresh coriander, opt for herbs like basil or thyme. Basil adds a sweet, aromatic touch, perfect for those who enjoy milder flavours, while thyme lends a robust, earthy note that stands up well to the grilled textures.

For those who enjoy a bit of spice, consider ramping up the heat. Adding a drizzle of sriracha or a sprinkle of red pepper flakes before serving can transform your griddled sweetcorn into a fiery treat. The heat pairs beautifully with the sweetness of the corn, offering a balanced, spicy kick that wakes up your palate.

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