Patio Fire Grilled Corn with Smoked Paprika

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Sweet corn grilled to perfection with a smoky paprika finish, reminiscent of outdoor auction events. This American grilling recipe, ready in about 22 minutes, pairs fresh corn on the cob, unsalted butter, and smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 12 min Serves 4 American cuisine 140 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat grill to medium-high (375°F/190°C). Peel back corn husks, remove silk, and soak ears in cold water for 10 minutes.
  2. Step 2: Brush 4 ears of corn with 3 tbsp melted unsalted butter, then sprinkle evenly with 1 tsp smoked paprika and 1/4 tsp salt.
  3. Step 3: Grill corn for 10-12 minutes, turning occasionally, until kernels are tender and lightly charred in spots.
  4. Step 4: Transfer to a platter, drizzle with 1 tbsp lime juice, and sprinkle with 2 tbsp finely chopped cilantro before serving immediately.

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