Ingredients:

  • 6 ears Fresh Corn on the Cob (husks fully intact)
  • Cold Water (enough to cover)
  • 4 Tablespoons Unsalted Butter (Softened)
  • 1 teaspoon Smoked Paprika
  • Fine Sea Salt (to taste)
  • Freshly Ground Black Pepper (to taste)

Instructions:

  1. Prep the Corn: Gently peel back the husks from each cob, leaving them attached at the base. Remove all the silk threads completely.
  2. Soak the Husks: Place the husked cobs into a large container and cover completely with cold water. Allow them to soak for a minimum of 20 minutes.
  3. Prep the Grill: Preheat your grill to medium heat (approx. 350°F / 175°C). If using charcoal, use an indirect heat zone.
  4. Drain and Dry: Remove the corn from the water, shake off excess moisture, and pat the husks dry on the exterior.
  5. Initial Cook: Place the cobs directly over the indirect heat zone. Close the lid and grill for 10 minutes, turning the cobs a quarter turn every 2-3 minutes.
  6. Finish on Direct Heat (Optional Crisp): If desired, move the cobs over the direct heat source for the final 3-5 minutes, turning constantly until the husk shows a few dark, toasted spots.
  7. Check Doneness: The corn is done when the husks are slightly blackened and the kernels are tender, offering no resistance when pierced.
  8. Prepare Finishing Butter: While the corn rests briefly, combine the softened butter, smoked paprika, salt, and pepper in a small bowl.
  9. Serve: Carefully remove the cobs from the grill. Peel back the husk to create a handle. Brush generously with the smoked paprika butter and serve immediately.