Grilled Corn With Harissa and Smoked Paprika Butter
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Ingredients
- 8 tablespoons (120 g) unsalted butter, softened
- 1/4 cup (60 ml) lemon juice from 2 lemons
- 4 teaspoons smoked paprika
- 2 tablespoons harissa paste, or more to taste (see notes)
- 3 garlic cloves, finely minced or pressed
- 2 teaspoons honey
- 2 1/2 teaspoons Diamond Crystal kosher salt, or to taste; for table salt, use half as much by volume or the same weight
- 6 ears corn, shucked
- 1 tablespoon chopped parsley, for garnishd
Instructions
- 1
In a small bowl, combine the butter, lemon juice, paprika, harissa, garlic, honey, and salt. Season to taste with more salt or harissa.
- 2
For a Charcoal Grill - Open bottom vent completely. Light large chimney starter filled 3/4 with charcoal briquettes (4 quarts). When top coals are partially covered with ash, pour evenly over bottom of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
- 3
For a Gas Grill - Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Leave all burners on high.
- 4
Clean and oil cooking grate. Grill corn, turning frequently, until charred and tender on all sides, about 10 minutes.
- 5
Immediately slather corn with prepared harissa butter. Sprinkle with parsley and serve.
