• 4 ears fresh corn
• 1/4 cup unsalted butter, melted
• 2 tsp. kosher salt
• 1 tsp. smoked paprika
• 1 tsp. black pepper
• 1/2 tsp. ground cumin
• Lime wedges
• Fresh cilantro leaves (optional)

DIRECTIONS: 

1. Preheat the grill to high (450°F to 500°F).
2. Cut corn ears in half crosswise using a sharp knife. Trim about 1 inch from pointed ends; discard trimmed ends. Working with 1 half at a time, turn each piece of corn on its flattest, widest cut end, and carefully cut in half lengthwise. Turn corn halves and cut sides down; cut in half lengthwise again. Repeat with remaining corn.
3. Place corn ribs in an even layer on a large, rimmed baking sheet; set aside.
4. Stir together melted butter, salt, paprika, pepper, and cumin in a small bowl; brush evenly over corn.
5. Place on oiled grates; grill, uncovered, turning often, until corn is charred and tender, 6 to 8 minutes.
6. Squeeze lime wedges over corn ribs; sprinkle with cilantro, if desired.