Preheat the barbecue grill to medium heat. Peel back the husks of the corn but do not remove the husks.

Remove the thin silk strands with your dry hands and recover the corn with the husk. Do not use water to clean the strands.

Soak each ear of corn in large pot of cold water for 1 hour to hydrate the husks.

Remove corn from water and shake off excess.

Place the corn on the grill, close the cover and grill for 15 to 20 minutes.

Remove the husk and set the corn aside. Increase the heat of the barbecue to high. Place the peeled corn on the grill over direct heat. Grill uncovered to gain brown grill marks on all sides. Watch the corn carefully to avoid burning.

Brush the corn with the paprika butter and sprinkle with minced chives and salt and pepper.

2 sticks unsalted butter softened to room temperature

6 cloves garlic peeled and crushed

1 tsp. smoked paprika (Spanish Paprika)

½ tsp. salt

Place all of the ingredients in a food processor and mix until smooth.