Grilled Corn with Paprika Lime Butter

Grilled Corn with Paprika-Lime Butter was the tart, juicy side to Cheesy Jalapeno Baked Stuffed Chicken for Andy and my second anniversary.  It is a lot like my Chili-Lime Corn, but the cilantro gives it a lighter, airy taste.  I feel like this one would go great with any sort of Mexican dish like fajitas, maybe... I'll have to pair it up soon and taste for myself!

Grilled Corn with Paprika-Lime Butter
Weight Watchers
Servings: 2; Weight Watchers PointsPlus Value: 3


Grilled Corn with Paprika Lime Butter and Cheesy Jalapeno Stuffed Baked Chicken

• 2 spray(s) cooking spray
• 2 medium corn on the cob, husked, silks removed
• 3 tsp light butter, or 2 2/3 Tbsp
• 1 tsp fresh lime juice, or to taste
• 1 tsp paprika, smoked variety
• 1/8 tsp table salt, or to taste
• 2 Tbsp cilantro, fresh, chopped

Grilled Corn with Paprika Lime Butter and Cheesy Jalapeno Stuffed Baked Chicken

1. Coat grill rack with cooking spray.
2. Preheat grill to medium-high.
3. Grill corn, turning occasionally, until lightly charred in spots and tender, about 10 minutes.
4. Meanwhile, in a microwave-safe bowl, combine butter, lime juice, paprika and salt;
5. Microwave on high until melted, about 20 seconds.
6. Put corn in a large serving bowl and drizzle with butter mixture and cilantro; toss to coat.
7. Sprinkle with more lime juice and salt, if desired. Yields 1 ear of corn with about 1 1/2 teaspoons butter mixture per serving.

 Keep on cookin'!

-Katherine