Ingredients:

  • 6 ears fresh sweet corn (husk-on)
  • 115g unsalted butter, softened
  • 5g smoked paprika
  • 3g garlic powder
  • 2g cracked black pepper
  • 5g flaky sea salt
  • 1 fresh lime, cut into wedges
  • 10g fresh cilantro, chopped

Instructions:

  1. Submerge the entire ears of corn (with husks on) in a large pot of cold water for 20 minutes to hydrate the leaves and prevent immediate burning.
  2. Preheat your grill to medium-high heat (approximately 400°F / 200°C).
  3. Place the soaked corn directly onto the grill grates. Close the lid and grill for 20 minutes, rotating the ears a quarter-turn every 5 minutes until the husks are blackened and charred.
  4. Remove the corn from the grill and let it rest on a platter for 3 to 5 minutes to allow the steam to finish loosening the silks.
  5. Using heat-resistant gloves or a towel, peel back the charred husks and pull away the silks, which should slide off easily.
  6. In a small bowl, mix the softened butter with smoked paprika, garlic powder, and black pepper.
  7. Slather the warm corn with the infused butter, then finish with a sprinkle of flaky sea salt, cilantro, and a squeeze of lime.