Ingredients:

  • 4 ears of fresh corn (approx. 8-10 inches each), husks intact
  • 4 tbsp unsalted butter, softened
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ¼ tsp salt
  • ¼ tsp cracked black pepper

Instructions:

  1. Carefully peel back the husks of each ear without removing them entirely. Remove the silk threads as best as you can, then pull the husks back up to cover the kernels.
  2. Preheat your grill to medium-high (approximately 375°F to 400°F). For charcoal users, move coals to the sides to create a two-zone fire with direct and indirect heat.
  3. Place the corn directly on the grates. Rotate every 5 minutes, cooking for a total of 15 minutes until the outer husks brown and the kernels turn a deep mahogany color.
  4. During the last 2 minutes of grilling, peel the husks back and brush the BBQ compound butter mixture (butter, smoked paprika, garlic powder, salt, and pepper) generously over the kernels.
  5. Rotate one last time to let the butter sizzle and bubble into the crevices before removing from the heat.