Smoky corn on the cob

Smoky corn on the cob
Nothing says summer like a tasty corn on the cob. Try this smoky rendition of a classic with our La Chinata Hot Smoked Paprika!


Serves: 2



100g of butter
1 clove of garlic, crushed
1 tbsp chopped parsley
1 tbsp La Chinata Hot Smoked Paprika
4 corn on the cob



Heat the oven to gas mark 6/200C. Mash together the butter, garlic and parsley with a tablespoon of smoked paprika.
Cut four squares of foil large enough to hold a cob, add the cob and place the buttery mix on top. Seal and bake or cook on the barbecue for 30-35 mins or until tender.
To serve, add the grated cheese and enjoy as a snack with fresh salad or as a side.
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