Nothing screams summer like grilled corn on the cob! Charred to perfection, it makes the best side dish, snack, or appetizer.
Preheat the grill to medium-high heat.
Peel back the husks from the corn ears, leave them attached at the base of the ear only. Remove and discard the silks. After that, rinse and pat dry the corn with a paper towel.
Brush with oil and season with salt and pepper, to taste.
Arrange the corn on the grill, cover, and cook, turning it occasionally, for about 15-20 minutes. It should be nicely charred and tender.
Peel down the inner husks and top with the butter, smoked paprika, and crumbled cheese.