Food & Cooking Recipes Quick & Easy Recipes Sauteed Corn with Paprika Butter Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 15 mins Servings: 4 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. Ingredients 2 tablespoons Paprika Butter 2 packages (10 ounces each) thawed frozen corn kernels 2 sliced scallions Coarse salt and ground pepper, for seasoning Directions 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. Rate it Print