Place the corn on a grill heated to medium high. Cover and cook for 7–10 minutes, turning frequently, until the corn is tender.

Alternatively, place the corn on an indoor grill pan. Allow the grill pan to get hot and cook until grill marks appear, about 3–4 minutes. Add ¼ cup water to the bottom of the pan and carefully cover the pan, using either a lid or aluminum foil. Allow to steam for another 3–4 minutes or until tender. Be careful when removing the lid or foil, as the steam will be extremely hot.

Heat the butter in a small bowl in the microwave until melted, about 20–30 seconds.

Stir in the paprika, chili powder, brown sugar, cumin, lime zest, and salt.

Using a pastry brush, brush the cooked corn with the butter mixture. Serve immediately.