For grilling corn on the cob, make sure you choose fresh ears of corn with healthy green husks and no rotten kernels.

The stem at the bottom of the husk needs to be there; else the husk leaves will not stay on. If the stem has been removed, the husks will fall off when you pull them back. The husks keep the moisture in and prevent the corn kernels from burning

This recipe is a summer favorite and the resulting corn on the cob is buttery, moist and slightly smoky in flavor because of the paprika. You need to be careful when pulling the husks back and when pulling them back up, so as not to tear them. There are no quantities in the following recipe ingredients but you should have one ear of corn per person and as much butter as you need to coat them all in a fine layer. As well as the ingredients, you will need some tinfoil and kitchen twine. If the husk breaks, you can use tinfoil to wrap the corn on the cob.