The tenderest sweet corn is just-picked, so serve corn on the cob the same day you buy it, whenever possible.
8 ears sweet corn, husks removed
1/4 c. olive oil, divided
1 T. kosher salt, divided
1 T. pepper, divided
1 T. smoked paprika, divided
Divide corn between 2 large plastic zipping bags; set aside. Stir together oil and seasonings in a small bowl; drizzle half of mixture into each bag. Close bags and gently toss to coat corn. Remove corn from bags. Place corn on a grill over medium-high heat. Grill corn, turning often, until lightly golden, about 25 minutes. Serves 8.