Start by peeling back the husks and removing the silk from the corn. I find that a gentle tug works best, but if you're anything like me, you might end up with a few strands stuck. No big deal—just get in there and clean it as best as you can. Rinse the corn under cold water for a fresh finish.

Now, grab a large pot. Fill it with enough water to cover your corn once it's added. You want to bring this to a rolling boil over high heat. Adding a pinch of sea salt to the water can enhance the flavor of your corn—don’t skip this part!

When the water is boiling, carefully drop your corn into the pot. Be cautious; it’s hot! I usually lean back a bit because I’ve heard tales of the “boiling water splash” that could happen. Bring that water back to a boil.

Once boiling again, cover the pot and reduce the heat to medium. Let it boil for about 6-8 minutes for tender yet crisp corn. If you prefer a softer texture, feel free to let it go for a minute longer—but don’t overdo it! Test it out with a fork: piercing a kernel should bring out a sweet, milky juice.

After the time is up, carefully drain your corn in a colander. The scent of sweet corn will waft through your kitchen, creating an irresistible atmosphere. Now, while the corn is still warm, spread unsalted butter all over it. Drizzle with the lemon juice and sprinkle smoked paprika for an extra kick.