Grilled Corn With Smoked Paprika Butter - cooking recipe

Ingredients

1 cup unsalted butter (2 sticks, room temperature)
2 teaspoons hot smoked paprika
1 garlic clove, chopped
1/2 teaspoon sugar
1 pinch salt
20 ears fresh corn, shucked

Preparation

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.