Being from the Midwest, we love our corn! This grilled corn-on-the-cob is so incredible, you will be making it all summer. I even grill extra, cut it off the cob, and freeze it for the winter months.
Smoky Paprika Grilled Corn
8 ears corn, husked; silks removed
4 Tablespoons olive oil, divided
1 Tablespoon kosher salt, divided
1 Tablespoon ground black pepper, divided
1 Tablespoon smoked paprika, divided
1. Heat a grill to medium-high. Divide the corn between 2 large zip-lock plastic bags. Into each bag, add 2 Tablespoons of the olive oil, 1/2 Tablespoon salt, 1/2 Tablespoon black pepper, and 1/2 Tablespoon smoked paprika.
2. Close bags and gently shake and move the corn around to coat with the oil and seasonings.
3. When the grill is heated, place the corn on the grate and grill, turning often, until lightly browned, about 4-5 minutes. Serve immediately, or you can wrap corn in foil to keep warm. Serves 8.
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