Grilled Corn with Smoked Paprika & Garlic Butter
Perfectly grilled sweetcorn with smoky, charred kernels — slathered in rich garlic-infused vegan butter, generously dusted with warm smoked paprika, and finished with a sprinkle of salty vegan cheese and fresh cilantro. Sweet, smoky, buttery, and slightly spicy — an irresistible summer side or snack, made completely plant-based with all the flavour and none of the dairy!
Shared by jessy
Time
15 min
Serves
4
Difficulty
easy
🛒 Ingredients
- 4 ears fresh sweetcorn — husks removed, silks brushed off
- #Smoked Paprika Garlic Butter;
- 4 tbsp vegan butter — melted.. 2 cloves garlic — minced very finely
- 1–2 tsp smoked paprika (sweet or hot, to taste)
- ½ tsp sea salt.. ¼ tsp freshly cracked black pepper
- ½ tsp lime juice.. Pinch of cayenne pepper (optional, for extra heat)
- #Toppings;
- 2 tbsp finely grated vegan cheese (nutritional yeast or vegan parmesan)
- Fresh cilantro or parsley — chopped.. Extra lime wedges for serving
- Extra smoked paprika for dusting
👩🍳 Instructions
- 1
Make the spiced butter: In a small bowl, whisk together melted vegan butter, minced garlic, smoked paprika, salt, pepper, lime juice, and cayenne until smooth and fragrant. Set aside — the garlic infuses the butter as it sits.
- 2
Grill the corn: Preheat grill, barbecue, or griddle pan to medium-high. Place corn directly on the heat. Grill 10–15 minutes, turning frequently, until kernels are bright yellow and marked with beautiful dark charred spots all over. Kernels should feel tender when pressed.
- 3
Baste generously: As soon as you take the corn off the heat, brush every ear thoroughly with the spiced garlic butter — use it all! The hot corn soaks up the flavour instantly.
- 4
Season & top: Immediately sprinkle generously with extra smoked paprika, grated vegan cheese, and fresh cilantro. Squeeze a little fresh lime juice over each ear.
- 5
Serve hot: Enjoy straight away while warm and smoky — with extra lime wedges on the side!