Ingredients:

  • 4 ears Sweetcorn (fresh, in husk)
  • Cold Water (enough to submerge)
  • 4 Tbsp Unsalted Butter (softened)
  • 1 tsp Smoked Paprika
  • 1/2 tsp Ground Ancho Chili Powder
  • 1/2 tsp Fine Sea Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • Zest of 1/2 medium lime
  • 1 Tbsp Freshly Chopped Coriander (Cilantro, optional)

Instructions:

  1. Carefully pull back the outer husks of the corn, but do not detach them from the base. Brush away and remove all the fibrous silk strands.
  2. Gently pull the husks back up around the corn, ensuring the kernels are fully covered. Submerge the prepped ears of corn entirely in a large container of cold water. Allow them to soak for at least 30 minutes, and up to 1 hour, to prevent the husks from burning.
  3. In a small mixing bowl, combine the softened butter, smoked paprika, ancho chili powder, salt, pepper, and lime zest. Mix thoroughly until the ingredients are fully incorporated and uniform. Set aside.
  4. Heat your grill (gas or charcoal) to a consistent medium-high heat (approximately 375°F / 190°C). Remove the corn from the water and shake off the excess moisture. Place the soaked ears directly on the grill grate.
  5. Grill for 20 to 25 minutes total, turning the corn every 5 to 7 minutes using tongs. The husks should be steaming and charred on all sides, turning black in places, indicating the kernels inside are tender.
  6. Transfer the grilled corn to a platter. Peel back the charred husks completely (using them as a handle). Brush generous amounts of the prepared chili butter over the hot kernels. Garnish with chopped coriander, if using, and serve immediately.