Ingredients:

  • 4 ears of sweet corn
  • 2 tbsp coarse sea salt
  • 1/2 cup unsalted butter, softened
  • 3 cloves garlic, finely minced
  • 1/2 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp fresh lime juice

Instructions:

  1. Fill a large basin with cold water and stir in the coarse sea salt.
  2. Submerge the corn (husks on) in the water for 15 to 30 minutes to saturate the husks.
  3. Remove corn from water and gently shake off excess moisture.
  4. Preheat the grill to medium heat (approximately 400°F / 200°C).
  5. Place the soaked corn directly on the grates and grill for 16–20 minutes, rotating the ears every 5 minutes until husks are charred.
  6. Remove corn from the grill and let it rest for 5 minutes.
  7. Carefully peel back the husks and pull away the silk.
  8. Brush the hot kernels generously with the mixture of softened butter, minced garlic, smoked paprika, kosher salt, black pepper, and lime juice.