An easy recipe Materials: 4 garlic cloves , chopped ½ pound (2 sticks) unsalted butter , slightly softened 1 teaspoon mild Spanish paprika 2 teaspoons chopped fresh thyme ¼ teaspoon freshly ground black pepper 4 jarred piquillo peppers , patted dry and chopped 12 ears of corn Kosher salt Preparation: 1. Combine the butter, piquillo peppers, garlic, thyme, paprika, 1 teaspoon salt, and the pepper in a food processor and process until smooth. Scrape the butter into a bowl, cover, and refrigerate for at least 1 hour and up to 24 hours. Let soften slightly before using. 2. Heat your grill to high for direct grilling. 3. Pull the outer husks down each ear of corn to the base. Strip away the silk from each ear of corn. Fold the husks back into place and tie the ends together with kitchen string. Place the ears of corn in a large bowl of cold water with 1 tablespoon salt for 10 minutes. 4. Remove the corn from the water and shake off the excess. ...
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