Smoked Paprika Garlic Butter Corn on the Cob

Corn on the cob is summer’s ultimate side dish—juicy, flavorful, and guaranteed to bring that backyard barbecue feeling straight to your plate. Now imagine this classic comfort food taken up a notch: sweet, tender corn smothered in garlicky butter, kissed with smoky paprika, and finished with a sprinkle of fresh parsley. That’s not just corn—it’s a flavor-packed bite of sunshine.

Fun fact: corn has been a staple in cuisines around the world for thousands of years. With this recipe, you’ll bring a little bit of history to your table, wrapped in a modern, smoky, buttery twist that will leave your family and friends asking for seconds!

And the best part? It comes together in under 30 minutes, making it the perfect sidekick to grilled meats, burgers, fish, or even as the star of the show.

What Is Smoked Paprika Garlic Butter Corn on the Cob?

This dish is exactly what it sounds like—corn on the cob, grilled to perfection, brushed with a rich garlic butter, and seasoned with smoky paprika. The result? Sweet, savory, smoky, and buttery all at once.

Think of it as your traditional corn on the cob’s glamorous cousin—the one that always shows up dressed to impress at the summer cookout.

Why You’ll Love It

1. Big Flavor, Minimal Effort: Just a few simple ingredients turn plain corn into a crave-worthy dish.

2. Budget-Friendly: Corn is one of the most affordable summer veggies, so you can make this again and again without stretching your wallet.

3. Crowd-Pleaser: Whether it’s a family dinner, picnic, or barbecue, everyone loves a cob of corn—especially when it’s this good.

Ingredients You’ll Need

• 4 ears of fresh corn

• ½ cup unsalted butter, melted

• 3 cloves garlic, minced

• 1 tbsp smoked paprika

• Salt and freshly ground black pepper, to taste

• Fresh parsley, chopped (for garnish)

How to Make Smoked Paprika Garlic Butter Corn on the Cob

1. Prep the Corn: Shuck the husks and remove all the silk. Rinse and pat dry.
2. Make the Butter: Stir together melted butter, garlic, paprika, salt, and pepper.
3. Grill: Preheat your grill to medium-high. Cook corn for 10–12 minutes, turning occasionally, until lightly charred.
4. Brush & Serve: Slather the hot corn with the garlic butter, sprinkle with parsley, and serve immediately.

✨ Tip: No grill? No problem. Wrap the corn in foil with the butter mixture and roast in the oven at 400°F (200°C) for 25–30 minutes.

What to Serve It With

This smoky garlic butter corn is the perfect partner for:

• Grilled chicken, steak, or fish

• Burgers and hot dogs at a backyard cookout

• Fresh summer salads

• A cold glass of lemonade or iced tea

Tips for Success

• Pick the Best Corn: Fresh is key—look for bright green husks and kernels that feel plump.

• Don’t Overcook: A little char adds flavor, but overcooking can make corn tough.

• Get Creative: Add a squeeze of lime, sprinkle on chili powder, or top with parmesan for different twists.

Storing & Reheating

If you somehow have leftovers (good luck with that!), store them in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 30–60 seconds or on the grill for a few minutes. You can also freeze wrapped ears of corn for up to 3 months.