Ingredients:

  • 4 ears of fresh corn, husks on
  • 1 tsp coarse kosher salt
  • 4 tbsp unsalted butter, softened
  • 1 clove garlic, minced
  • 1 tbsp fresh lime juice
  • 1/2 tsp smoked paprika

Instructions:

  1. Prep the husks. Peel back the husks slightly to remove the silk, then pull the husks back up to cover the kernels. Note: Removing silk now prevents it from sticking to the corn.
  2. The cold soak. Soak the corn in cold water for 15 minutes. until the husks feel heavy and saturated.
  3. Heat the grill. Get your grill to medium high heat.
  4. Direct grill. Place the corn directly on the grill grates.
  5. The rotation. Rotate the corn every 3-5 minutes until the kernels pop and husks turn deep brown or black.
  6. The peel. Carefully peel back the charred husks using a towel to avoid burns.
  7. The butter blend. While the corn is hot, brush on the mixture of softened butter, minced garlic, lime juice, and smoked paprika.
  8. The finish. Sprinkle immediately with coarse kosher salt.