Preheat your grill to medium-high heat, aiming for 425-450°F. Brush the grates with oil to prevent sticking—this simple step ensures your corn releases cleanly and develops those coveted char marks. Let it sit for 2-3 minutes after oiling so the temperature stabilizes.

While the grill heats, prepare your seasoning butter by combining melted butter, olive oil, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, cayenne, and cumin in a small bowl. Whisk thoroughly until the spices distribute evenly throughout the liquid. This emulsion will coat every kernel with flavor.

Shuck your corn completely and place ears directly on the preheated grill grates. Rotate them every 2-3 minutes to develop char on all sides—approximately 8-10 minutes total. The goal is golden-brown to dark caramelization, not pale yellow, so don't rush this stage.

Once charred grilled corn achieves beautiful coloring on all sides, transfer ears to a clean platter. Immediately brush generously with your prepared seasoning butter, ensuring the mixture pools in the crevices between kernels. The residual heat will help the flavors penetrate the corn.

Finely chop fresh cilantro and scatter across all ears while the butter is still warm and absorbing into the corn. Cut your lime into 6 wedges and serve one alongside each ear. Guests can squeeze lime juice directly over their corn for brightness and acidity.