The first thing a Minnesota girl like myself learned moving south was that in Indiana summertime is corn time. Since then, I’ve learned my favorite method for preparing the golden kernels is placing the husked cob directly onto the grill, which brings out a charred smokiness. When there’s time to dress it up, this paprika cream is quick and easy: a bit of yogurt, butter, smoked paprika, and cumin makes for a rich-tasting sauce—and sprinkled with fresh basil, it looks as impressive as it tastes.
- Yield: 4 Servings
- ½ cup plain whole milk yogurt
- 2 tablespoons unsalted butter, melted and slightly
- 2 teaspoons smoked paprika (pimentón)
- 1 teaspoon cumin
- ½ teaspoon kosher salt
- 8 ears corn
- 16 fresh basil leaves, for garnish
- Heat a grill to medium high.
- Make the paprika cream: In a small bowl, mix the yogurt, melted butter, smoked paprika, cumin, and kosher salt. Grill the corn: Shuck the corn. Place the corn on the grill and cook until it just starts to blacken, then turn and continue cooking and turning until all sides are blackened, 10 to 15 minutes total.
- Thinly slice the basil. To serve, spread the paprika cream on the corn and top with the basil.