Ingredients
Instructions
- Blend butter, paprika, garlic, sugar, and salt in processor until smooth.
- Wrap paprika butter in plastic, forming 1 1/2-inch-diameter log.
- Refrigerate butter until very cold, about 2 hours. (Can be made 1 day ahead. Keep refrigerated.)
- Prepare barbecue (medium-high heat).
- Working in batches, cook corn in large pot of boiling salted water until tender, about 5 minutes.
- Drain well.
- Grill corn until lightly browned in spots, turning occasionally, about 5 minutes.
- Serve corn hot with thick slices of paprika butter.