Corn on the Cob with Lemon-Paprika Butter


3 ears of corn

Corn is fantastic through September and would be just the perfect thing to add to your Labour Day soiree!  

When you add flavors to softened butter, it becomes what the culinary world calls "compound butter." These butters can be used with bread, chicken, meat, rice, and more.

Whenever I serve something with a compound butter, I always have plain butter available as well, so there's something for everyone, from foodies to picky people.

It's hard to find a kid who doesn't love corn! (although you could at my house.  Sigh.)


  • 4 tablespoons unsalted butter, softened
  • 1/4 teaspoon fresh lemon juice
  • 1/2 teaspoon paprika
  • 1/8 teaspoon salt
  • Pepper to taste
  • Olive oil to grill
  • 6 ears of corn


Serves 6

In a medium mixing bowl, combine the softened butter with the lemon juice, paprika, and salt. Season with pepper to taste.

Preheat a stove-top grill or BBQ over high heat. On a baking sheet, drizzle the olive oil over the corn, and use your hands to be sure it is evenly coated.

Place the corn on the grill.  You should hear a sizzling sound when you place any food on the grill. If you don't, your grill's not hot enough. Wait until the grill is very hot and listen for the sizzle!Grilled Corn cobbs

Grill the corn for a total of about six minutes, turning with tongs periodically to mark all of the sides. (If you don't have a grill, the corn can be cooked in large pot of boiling water until tender, about four minutes.)  Spread the butter on the corn while it's still hot!

*A few additional ideas you might want to consider for compound butters: garlic, shallot, orange-rosemary, sage, chipotle, lemon-dill, cinnamon-sugar — the list is endless!