📖 Instructions

1. First things first, let's get that grill fired up! Aim for medium heat – you want it hot enough to get a nice char on the corn but not so scorching that it burns before it cooks through. If you're using a gas grill, medium is usually a good setting. For charcoal, wait until the coals are glowing with a light gray ash.
2. While the grill is heating, let's prep the corn. If you're grilling in the husk, gently peel back the outer layers, but don't detach them completely from the base. Remove the silks (those annoying little threads), and then pull the husks back up around the corn. If you prefer grilling without the husk, remove them entirely.
3. Now for the magic butter! In a small bowl, plop in that softened butter. Add the smoked paprika, thyme (or your herb of choice!), garlic powder, and a pinch of salt and pepper. Mix it all together until it's beautifully combined and that smoky paprika is evenly distributed. Give it a taste and adjust the seasonings as needed – maybe a little more paprika if you're feeling bold!
4. If you’re grilling in the husk, soak the corn in cold water for about 15-20 minutes before grilling. This helps prevent the husks from burning and keeps the corn nice and moist. Just submerge those ears in a big bowl or your sink – whatever works!
5. Time to grill! Place the corn on the grill grates. If husked, grill directly. If in the husk, make sure they are closed. Turn the corn every 3-5 minutes to ensure even cooking and prevent burning. Keep an eye on it – the grilling time will vary depending on your grill and how hot it is.
6. Grilling in the husk usually takes around 15-20 minutes. The husks will be charred, but the corn inside will be steamed and tender. If grilling directly on the grates (no husk), it will take about 10-12 minutes, until the kernels are slightly charred and cooked through.
7. Once the corn is grilled to perfection, take it off the heat. If you grilled in the husk, let it cool slightly before peeling back the husks. Be careful – the steam inside can be hot!
8. Now, for the grand finale: the smoked paprika butter! Use a pastry brush (or even a spoon) to slather that glorious butter all over the grilled corn. Make sure to get in between all those kernels for maximum flavor. If you're feeling extra fancy, sprinkle a little extra smoked paprika on top.
9. Serve immediately and watch your friends and family devour it! This grilled corn is amazing on its own, but it also makes a fantastic side dish for barbecues, picnics, or any summer meal. Enjoy!