While the corn rests on a plate, melt another stick of butter in a small bowl. Add a pinch of salt, some black pepper, and a dash of smoked paprika. Or go wild: a squeeze of lime, a sprinkle of chili powder, or even crumbled cotija cheese for a Mexican street corn vibe.
Brush that melted butter mixture generously over each hot ear. The residual heat will soak it right into the charred kernels. This is the moment when your guests stop talking and start eating. It’s also when you realize why boiling is a tragedy.
