Preheat your grill to medium-high heat, ensuring the grates are clean and lightly oiled to prevent sticking.
Place the corn in its husk directly on the grill, close the lid, and cook for about 10-12 minutes, turning occasionally. You'll hear the husks crackle and sometimes char slightly — this helps develop flavor.
Once the husks are nicely charred and fragrant, use tongs to remove the corn from the grill and set aside to cool just enough to handle.
Carefully peel back the charred husks, revealing the steaming, juicy kernels underneath. Be cautious as steam and heat escape with a crackle.
Use a basting brush to generously apply melted butter all over the warm kernels, letting it seep into crevices for maximum flavor.
Sprinkle salt and smoked paprika over the buttered corn for added depth and a hint of warmth, then squeeze lemon juice over the top for brightness.
Give the corn a final gentle toss or press to evenly distribute the seasonings and flavors.
Serve the grilled corn immediately while warm, enjoying the smoky aroma, sticky kernels, and satisfying crunch with each bite.
