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
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.