Ingredients:
- 4 large ears of fresh sweetcorn, with husks intact
- 1 litre cold water (for soaking)
- 115g (1/2 cup or 1 stick) unsalted butter, softened to room temperature
- 1 tsp sweet smoked paprika (Pimentón dulce)
- 1/2 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
- 1 tbsp fresh lime juice
- Pinch of lime zest (optional)
Instructions:
- Prep the Corn: Carefully peel back the husks on each ear, keeping them attached at the base. Remove all the silky threads (the 'corn silk') thoroughly.
- Re-Cover: Gently pull the husks back up around the corn to cover the kernels completely. If needed, use a small piece of twine or a thin strip of husk to tie the tips closed, securing the kernels inside.
- Soak: Submerge the prepared ears of corn completely in a large bowl or sink filled with cold water. Allow them to soak for a minimum of 30 minutes. This is crucial for creating steam and preventing the husks from burning.
- Prepare the Compound Butter: In a small bowl, combine the softened butter, smoked paprika, sea salt, black pepper, lime juice, and zest (if using).
- Mix: Use a fork or small spatula to thoroughly blend the ingredients until the mixture is fully homogenous. If time allows, chill the butter briefly to firm up.
- Preheat Grill: Preheat your grill to medium-high heat (approx. 180°C to 200°C / 350°F to 400°F). The grates should be cleaned and lightly oiled.
- Grill Placement: Shake off excess water from the soaked corn. Place the ears directly onto the hot grill grates.
- Grill and Turn: Grill for a total of 15–20 minutes. Use tongs to turn the corn roughly every 5 minutes to ensure even cooking. The husks will char, darken, and steam—this is expected.
- Rest: Remove the corn from the grill and place on a platter. Allow to cool for 5 minutes; the residual steam finishes the cooking process.
- Peel and Serve: Peel back the charred husks entirely or leave them attached for a rustic handle. Spread a generous amount of the Smoky Lime Butter over the hot kernels and serve immediately.