Paprika-Butter Grilled

Corn on the Cob

8 large ears of corn, preferably only half of the husk taken off. (Ask your wife how to do this so you don’t inadvertently rip off the whole thing.)

¼ pound of butter

1 tablespoon smoked Paprika (this is kind of hard to find, got mine from a catalog of this kind of stuff. I bought 6 cans so I may never run out.)

1 teaspoon of chili powder

As much Cholula as you like

1 tablespoon of honey

1 bunch of chopped cilantro (or less, Pam likes more than I do)

1 bunch of chopped chives

Soften the butter and then just sort of mash all of this stuff into a paste consistency.

Refrigerate for 3 hours. (You can do it in a butter mold, if you like.)

Brush or roll the ears of corn in the butter. Wrap in aluminum foil.

Place on hot grill with whatever else you are BBQing that night. But, turn them often as they have a tendency to burn. It takes about 20 minutes to cook, loosely based on if it is time for me to get more wine.

Ratio of the above is easily fixed if you make a mistake. Just add more butter!

Editors Note… by Pam

I swear, this is exactly the way he wrote down the recipe. In particular, I loved the butter mold hint!!!