Instructions

1. 1

   For the herb butter, finely chop the parsley and grate the garlic. Beat both into the softened butter along with the lime zest, smoked paprika, and salt until smooth.

2. 2

   Husk the corn and remove the silks. Parboil the cobs in a large pot of salted water, then drain well — this keeps them juicy inside.

3. 3

   Grill the cobs over direct high heat, turning regularly, until the kernels are golden brown with deeply charred spots here and there.

4. 4

   Brush the hot cobs generously with the herb butter straight off the grill, sprinkle with a pinch of sea salt, and serve with lime wedges.