While your smoker is heating, prepare the seasoned butter that will become the star of this dish. In a small bowl, combine the softened unsalted butter with the finely chopped herbs, smoked paprika, garlic powder, salt, and pepper. Stir until everything is evenly distributed and the butter takes on a warm, spiced color. I like to let this mixture sit at room temperature so it spreads smoothly onto the corn without tearing the kernels.

Inspect each ear of corn to ensure all silk has been removed—I run my fingers under cool water over the corn to catch any remaining strands that hide between the kernels. Pat the corn completely dry with paper towels, as this helps the butter adhere better and promotes even smoking. While preparing the corn, heat your smoker to 225°F using your preferred wood (oak or hickory work beautifully with corn). Allow the smoker temperature to stabilize before adding the corn.

Generously brush the smoked butter mixture from Step 1 onto all sides of each ear of corn, making sure every kernel gets coated. Place the buttered corn directly on the smoker grate, laying them parallel to allow heat circulation. Smoke for 50-75 minutes, flipping the corn halfway through (around the 25-30 minute mark) to ensure even smoking and butter absorption. The corn is done when the kernels are tender and have taken on a beautiful golden-brown color with subtle char marks.

Remove the corn from the smoker and transfer to a serving platter. For extra brightness and a sophisticated finish, lightly squeeze the lime juice over each ear just before serving. The acidity cuts through the rich butter and adds a refreshing contrast to the deep smoke flavor.