Grilled Corn on the Cob with Smoked Paprika-Lemon Butter

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This month's seasonal recipe for Grilled Corn on the Cob with Smoked Paprika-Lemon Butter comes from The Lemon Cookbook by Ellen Jackson. Lemons add tanginess to desserts and brightness to help ingredients shine in savory dishes. Jackson celebrates the zest of lemons in every dish.

Serves 6 

• ½ cup (1 stick) unsalted butter
• 1 tablespoon finely grated lemon zest
• 1 clove garlic, finely grated
• 3 tablespoons freshly squeezed lemon juice
• ½ teaspoon smoked paprika
• 1½ teaspoons kosher salt
• 6 ears fresh sweet corn
• 3 tablespoons coarsely chopped fresh cilantro

In a small, light-colored pan that allows you to see the color of the butter, melt the butter over medium heat, swirling it occasionally to ensure it melts evenly. It
 will begin to foam and change color, from light yellow 
to golden brown to a slightly darker, toasty brown that smells nutty. Remove the pan from the heat and transfer the contents to a small heatproof bowl. The milk solids will have settled to the bottom of the pan and browned; leave as much of that sediment behind as possible. Add the zest and garlic to the warm brown butter. Allow the butter to cool completely, then stir in the lemon juice, paprika, and salt.

Peel and discard the outer corn husks. Carefully pull back the pale-green inner husks and remove the silk. Cover the kernels with the husk again, tie the end with kitchen string, and soak the ears in cold water for at least 30 minutes.

Preheat a gas grill for high heat, about 450 degrees F, or prepare a charcoal grill for direct-heat cooking over red-hot coals. Remove the corn from the water, and shake off any excess moisture. Put the corn on the grill and close the lid. Turn the corn every 5 minutes, so that it cooks evenly, for 10 to 15 minutes. Untie the string, peel back the husks, brush the corn with the butter, and continue to cook with the husks peeled back until the kernels are caramelized on all sides, 3 to 5 more minutes.

Remove the corn from the grill, brush all over with more butter, and sprinkle with more salt to taste and the cilantro.

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©2015 By Ellen Jackson. All rights reserved. Excerpted from The Lemon Cookbook: 50 Sweet & Savory Recipes to Brighten Every Meal by permission of Sasquatch Books.
Photography by John Valls