Grilled corn with smoked paprika-lime butter

5
2
2
Smartpoints value per serving
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
6
Difficulty
Easy
The exquisite charred sweetness of grilled corn mixes perfectly with the cilantro-and-lime butter. This side dish comes together in just 20 minutes and is a perfect accompaniment to fajitas. When fresh corn isn’t in season, toss the butter mixture with cooked frozen corn and cilantro. You can make the lime butter up to two days ahead and store it in the refrigerator. Double the recipe and serve it with cornbread. When grilling the corn, be sure to turn it frequently so that it doesn't scorch in one spot.

Ingredients

cooking spray

2 spray(s)

corn

6 medium, husked, silks removed

light butter

8 tsp, or 2 2/3 Tbsp

fresh lime juice

4 tsp, or to taste

paprika

1 tsp, smoked variety

table salt

tsp, or to taste

cilantro

3 Tbsp, fresh, chopped

Instructions

  1. Coat grill rack with cooking spray. Preheat grill to medium-high.
  2. Grill corn, turning occasionally, until lightly charred in spots and tender, about 10 minutes.
  3. Meanwhile, in a microwave-safe bowl, combine butter, lime juice, paprika and salt; microwave on high until melted, about 20 seconds.
  4. Put corn in a large serving bowl and drizzle with butter mixture and cilantro; toss to coat. Sprinkle with more lime juice and salt, if desired. Yields 1 ear of corn with about 1 1/2 teaspoons butter mixture per serving.

Notes

For an extra special touch, sprinkle with crumbled cotija cheese.

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