Paprika is often sprinkled over deviled eggs, but in this recipe, this peppery spice adds kick to butter that's mixed with sauteed corn and scallions.
Heat Paprika Butter (above) in a large skillet over medium-high heat. Add 2 packages thawed frozen corn kernels. Cook, tossing occasionally, until tender, 3 to 5 minutes.
Add sliced scallions; season with coarse salt and ground pepper. Toss to combine.