Ingredients:

  • 4 ears of fresh corn, husks intact
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 lime, cut into wedges
  • 1/2 tsp smoked paprika

Instructions:

  1. Clean and oil the grill grates to prevent sticking. Preheat the grill to medium-high heat (approximately 400°F / 200°C). Pull back the husks slightly to remove any silk, then tie them back up securely.
  2. Place the corn directly on the grates. Close the lid and cook for 15–20 minutes, turning the ears every 5 minutes until the outer husks are blackened and charred and the corn feels slightly soft when squeezed.
  3. Carefully remove the corn from the grill and peel back the husks.
  4. While the kernels are still sizzling, lightly brush with olive oil and sprinkle with sea salt, black pepper, and smoked paprika.
  5. Squeeze fresh lime juice over the top to finish.