This was excellent! I chose to grill the corn with husks off. We just put the corn in a grilling pan and put them on the grill, turning them occasionally, until they started to show some color. Then I added this special butter, and holy moly, was it good! We couldn’t stop talking about how good it was.
Parmesan and Smoked Paprika Butter
1/2 cup butter (1 stick), at room temperature
1/4 cup freshly grated parmesan cheese
1/2 teaspoon smoked paprika
pinch of kosher salt
Mix the ingredients in a small bowl until well combined. Lay out a large piece of plastic wrap on a clean counter. Spoon the butter mixture onto the bottom third of plastic wrap, then roll into a log. Refrigerate for one hour, or until firm.