Any smoked paprika will work, but Country Home Food Editor Lisa Holderness prefers the bittersweet variety (www.penzeys.com).

1/3 cup butter, softened
1 tsp. lime juice
1/2 tsp. smoked paprika
1/4 tsp. ground cumin
1/4 tsp. sea salt
12 ears of corn

Stir together butter, lime juice, smoked paprika, cumin, and salt. Spoon butter onto a piece of plastic wrap and bring up edges to cover. Chill in the refrigerator for at least 1 hour or up to 24 hours before serving to allow flavors to blend.