Husk the corn thoroughly, removing all silk strands to reveal the bright, plump kernels underneath. Give each cob a quick rinse to wash away any remaining silk and pat dry.
Preheat your grill to medium-high heat, aiming for a hot but not flaming surface that will give the kernels a good sizzle without burning.
Place the corn directly on the grill grates, positioning them so they sit flat and stable. Close the lid and listen for the kernels to start crackling and popping, signaling the beginning of cooking.
Turn the cobs every 2-3 minutes using tongs, ensuring they develop even char marks and avoid over-burning in one spot. Look for slight blackening and fragrant smoky aroma as cues of doneness.
Once the kernels have a few charred spots and are tender when pierced with a skewer, remove the corn from the grill and transfer to a serving platter.
Brush the hot kernels generously with softened butter, letting it melt into the crevices and enhance the smoky flavor. Sprinkle with a pinch of salt and smoked paprika if desired.
Squeeze fresh lime juice over the corn to add a bright, zesty contrast to the smoky richness. Serve immediately for best flavor and texture.
Enjoy the tender, smoky, and juicy corn with a satisfying crunch, perfect as a summer side or snack.
