Ingredients
Method
1.Preheat a hooded barbecue to medium. Remove husk (or peel down leaves like a banana, if you can) and silk threads from cobs and reserve the leaves.
2.Combine butter, garlic and chives and spread over the cobs.
3.Replace the leaves over each cob and secure with string so the kernels are once again covered. Arrange wrapped corn on the middle section of the barbecue, with the central burners turned off. Pull the hood down and cook for 15-20 minutes.
4.Combine the smoked paprika with the oil and salt and drizzle over the hot corn when serving.
