- 4 cobs of corn
- 4 tbsp. olive oil (1 per cob)
- 1 stick of butter
- 3 tbsp. Paprika
- Salt to taste
- Cover corn cobs in olive oil, add a pinch of salt.
- Grill corn cobs.
- Soften butter, add the paprika.
- Mash and mix with a fork until smooth.
- Add salt to taste.
- Slather corn fresh out of the grill with the butter.
- Serve with grilled bell peppers and toasted rustic bread.
A perfect side dish to our Chimichurri Steak recipe.