Peel back husks of corn and remove silk. Pull husks back over to cover corn, then soak in a large bowl of cold water for 20 minutes to prevent scorching. Meanwhile, heat a charcoal barbecue to high heat. Char-grill corn over hot coals, turning occasionally, until charred and tender (10-15 minutes). Serve hot drizzled with butter and a squeeze of lemon, and scattered with smoked paprika and sea salt to taste.
This recipe is from the February 2013 issue of Australian Gourmet Traveller.