Remove the husks and silk from each corn cob. Rinse the corn under cool water. Pat each cob dry with a clean kitchen towel before seasoning.

Add melted butter, olive oil, salt, black pepper, paprika, and garlic powder into a small bowl. Stir everything together until the seasonings are evenly mixed.

Brush each corn cob generously with the seasoned butter mixture. Turn the corn while brushing to cover all sides. This helps create a flavorful surface while grilling.

Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled. A properly heated grill helps create attractive char marks without burning the corn.

Place the corn directly on the hot grill. Cook for about three minutes per side. Turn the cobs regularly until they become tender with light brown char marks.

Keep a close eye on the corn while grilling. Some kernels may brown faster than others. Move the corn to a cooler area if it starts becoming too dark.

Remove the grilled corn from the heat and place it on a serving plate. Brush with a little extra butter, then add lime juice and fresh parsley.

Allow the corn to cool for one or two minutes before serving. Taste and add more salt or pepper if needed. Serve warm while the kernels remain juicy.