Peel back the husks of each corn ear without removing them completely, then remove the silk strands and fold the husks back up. Soak the corn in cold water for about 10 minutes to prevent burning and promote gentle steaming.
Preheat your grill or oven to 220°C (430°F) until hot. Place a silicone brush in a small bowl of olive oil for easy access.
Remove the soaked corn from the water and shake off excess moisture. Using the brush, lightly coat each ear of corn with olive oil, ensuring the kernels get a thin, even layer.
Sprinkle smoked paprika evenly over the oiled corn, then season with salt and pepper to taste. Gently press the spices into the kernels with your hands or the brush so they stick well.
Place the seasoned corn directly on the grill grates or a baking sheet. Roast for about 15-20 minutes, turning every 5 minutes with tongs to ensure even charring and caramelization. You'll notice the kernels start to burst and develop golden, slightly blackened spots, releasing a smoky aroma.
Once the corn is tender, juicy, and has a good amount of charred spots, remove it from the heat. Squeeze fresh lime juice over each ear while still warm to brighten the flavors.
Garnish with chopped cilantro or scallions if using, then serve immediately while the kernels are hot, smoky, and bursting with flavor. Enjoy the imperfect, festive taste of summer in every bite!
