Peel off some of the outer husks but don’t throw them out! Peel the rest of the leaves down about half way, but don’t pull them all the way off. Take out as much silk as you can. Smooth the husks back around the ear and tie it all together with a piece of the husk. Soak the corn in a bucket for about ½ hour. Ed uses a 5 gallon pail lined with a clean garbage bag. Soaking keeps the husks from burning on the grill and helps steam the corn.
After ½ hour, remove the corn from the water, open the ears again and season to taste. Ed and Kathleen recommend smoked paprika and onion powder for seasonings. Close the ears, re-tie them and grill on medium-high for about ½ hour. Always watch for hot spots and move the corn around so it cooks evenly.
When the corn is done, cut a lime in half and grill it 2-3 minutes. Open the corn and squeeze the lime juice onto it. Serve with butter and salt.