Peel back the husks on your corn but leave them attached at the base so it looks fancy. Remove as much silk as you can—I use my fingers and honestly don't stress if a few strands stay. This step takes maybe 5 minutes total and makes plating so much easier.

Mix your butter, olive oil, garlic powder, smoked paprika, chili powder, salt, and pepper in a small bowl. Brush this mixture all over each ear, getting it in between every row of kernels. Trust me on this—the oil helps everything cook evenly and adds serious flavor to your 4th july corn on the cob crowd.

Heat your grill to medium-high heat, around 375 to 400 degrees Fahrenheit. You want it hot enough to hear it sizzle but not so crazy that everything burns before kernels cook through. Test with your hand—you should only be able to hold it there for about 3 seconds.

Place corn directly on the grates and grill for about 12 to 15 minutes, turning every 3 minutes. You're looking for light char marks on all sides, not blackened corn. I rotate mine in a clockwise pattern so nothing sits in one spot too long.

Drizzle each ear with lime juice when it comes off the grill. The juice hits hot corn and creates this amazing sizzle—that's how you know it's working its magic.

Sprinkle the mozzarella cheese on top while corn is still warm so it gets all melty. The residual heat will soften it perfectly without making it greasy. I honestly eyeball about 1 tablespoon per ear, but don't be shy with it.

Top with fresh cilantro and a tiny drizzle of honey. Serve immediately because this easy cookout side tastes best right off the grill when everything's still warm and gooey.