Ingredients:

  • 6 ears fresh sweet corn
  • 3 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1 tbsp fresh cilantro, finely minced
  • 1 clove garlic, grated
  • 1/2 tsp sea salt
  • 1 fresh lime, cut into wedges

Instructions:

  1. Submerge cobs in a large pot of cold water and soak for 15 minutes to hydrate the husks and prevent burning.
  2. Preheat grill to medium-high heat (approximately 400°F). Place the damp corn directly on the grates, close the lid, and grill for 15 minutes, rotating every 5 minutes until the husks show dark grill marks.
  3. In a small bowl, whisk together the olive oil, smoked paprika, chili powder, cilantro, grated garlic, and sea salt.
  4. Gently pull back the husks of each ear, but do not detach them at the base. De-silk the corn, removing the silks. Baste the kernels with the prepared herb oil.
  5. Return the peeled corn to the grill for 1 to 2 minutes, rotating quickly until kernels are lightly blistered and golden-brown. Serve immediately with lime wedges.