Ingredients:

  • 4 ears (approx. 1 lb / 450g) fresh sweet corn, shucked
  • 2 tbsp (30ml) avocado oil
  • 1/2 tsp (3g) sea salt
  • 1 tbsp (15g) smoked paprika
  • 1 tsp (3g) garlic powder
  • 1/2 tsp (1g) cracked black pepper
  • 1/4 tsp (1g) cayenne pepper
  • 2 tbsp (28g) butter, softened
  • 1 tbsp (15ml) fresh lime juice

Instructions:

  1. Preheat your grill to medium-high heat (approximately 400°F / 200°C). Thoroughly shuck the corn, removing all silk.
  2. Using a pastry brush, lightly coat each ear of corn with avocado oil and a pinch of salt to lock in moisture.
  3. Place the corn directly on the grill grates. Grill for 10–12 minutes, rotating the ears every 2–3 minutes until kernels turn deep golden yellow with mahogany-colored char marks.
  4. Remove the corn from the heat. While still hot, brush lightly with softened butter.
  5. Immediately sprinkle the prepared seasoning blend (smoked paprika, garlic powder, black pepper, and cayenne pepper) over the buttered kernels and squeeze fresh lime juice over the top.