Trim the stem ends of the unhusked corn cobs so they fit comfortably in your microwave (usually about 1-2 inches from the end). Rinse the corn under cool water to thoroughly wet the husks and silks, or wrap each cob loosely in damp paper towels—the moisture is essential for steaming the corn evenly and preventing the husks from burning.

Arrange the wet corn directly on the microwave turntable (or in a microwave-safe dish) and microwave on high for 4 minutes per cob, so approximately 16 minutes total for 4 cobs. The steam trapped in the husks will cook the kernels perfectly. I like to rotate the cobs halfway through cooking to ensure even heat distribution, though this isn't strictly necessary.

Carefully remove the corn from the microwave using tongs—the husks and silks will be very hot. Let the corn cool for 2-3 minutes until you can handle it comfortably. Peel back the husks and remove all the silks, then shuck away the husks completely. The kernels will release easily and be perfectly tender.

While the corn is still warm, generously brush or roll each cob with softened unsalted butter. Sprinkle with kosher salt and smoked paprika to taste. I find that the butter melts more evenly and the seasonings adhere better when the corn is still hot, so serve immediately for the best flavor and texture.