While you're prepping the corn, make the flavored butter so it's ready when you need it. In a small bowl, combine the softened margarine, lime zest, lime juice, agave syrup, minced garlic, diced jalapeño, and chopped cilantro. Stir until everything is evenly distributed. I like to let this sit for a minute so the lime juice can start to soften the margarine and help everything meld together. Set aside at room temperature.

Remove the husks and silk from each ear of corn, rinsing gently under cool water if needed to remove any remaining silk. Pat the corn dry with paper towels—this helps it get a better sear on the grill. Once dry, I like to lightly rub the corn with a tiny bit of oil or margarine and season generously with the flaky sea salt and smoked paprika, turning the ears to coat all sides evenly.

Heat your grill to medium-high heat. Once hot, place the corn directly on the grates and grill for 15-20 minutes, turning every 2-3 minutes to ensure even cooking and charring on all sides. The corn is done when the kernels are tender when pierced with a knife and have light char marks all over. This rotation is important—it prevents any one side from burning while developing that sweet, caramelized flavor all around.

Transfer the hot corn to a serving platter. While the corn is still steaming, generously spread or brush the lime butter mixture from Step 1 over each ear, turning to coat all sides. The heat will soften the butter and help the flavors absorb into the corn. Serve immediately while still hot—the lime butter will have the best flavor and texture this way.