Place the husks from the corn in a large bowl filled with water and soak for about 10 minutes to prevent burning and make peeling easier.
Carefully remove the corn from the water, letting excess moisture drip off, then pat dry gently with a towel.
Preheat your grill to medium-high heat. Place the soaked corn directly on the grill, husks still on or slightly peeled back to expose some kernels.
Close the grill lid and cook the corn for about 10-15 minutes, turning every few minutes. You'll hear kernels popping and smell a smoky aroma as the husks char and kernels blister.
Use tongs to carefully remove the hot corn from the grill and set on a platter. Let it cool just enough to handle.
Brush the hot kernels generously with melted butter, allowing it to soak into the charred spots for added flavor.
Sprinkle flaky sea salt and paprika or chili powder evenly over the buttered corn to enhance the smoky depth and add a little heat.
Squeeze fresh lime juice over the corn to brighten the smoky notes and add a zing of citrus.
Optionally, garnish with chopped fresh herbs or a sprinkle of Parmesan for extra freshness and flavor.
Serve the grilled smoky corn hot, with extra lime wedges on the side for an extra burst of citrus.
