grilled-corn-with-smoked-paprika-butter-109709.json

{
    "directions": [
        "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."
    ],
    "ingredients": [
        "1 cup (2 sticks) unsalted butter, room temperature",
        "2 teaspoons hot smoked paprika",
        "1 garlic clove, chopped",
        "1/2 teaspoon sugar",
        "Pinch of salt",
        "20 ears of fresh corn, shucked"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Side",
        "Kid-Friendly",
        "Corn",
        "Summer",
        "Grill/Barbecue",
        "Vegetarian",
        "Pescatarian",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "Kosher"
    ],
    "title": "Grilled Corn with Smoked Paprika Butter",
    "url": "http://www.epicurious.com/recipes/food/views/grilled-corn-with-smoked-paprika-butter-109709"
}