Preheat your grill to medium-high heat (around 400°F) for approximately five minutes until grates are hot. Peel back corn husks carefully without detaching them completely, then remove and discard all silk strands for easier charring and eating.

In a small bowl, mix softened butter, minced garlic, smoked paprika, garlic powder, onion powder, chili powder, sea salt, and black pepper until fully combined. Brush this aromatic mixture generously over each ear of corn, coating all exposed kernels thoroughly.

Pull husks back over seasoned corn and secure loosely with kitchen twine if desired, which helps retain moisture during cooking. Place prepared ears directly on hot grill grates and close the lid.

Grill for 12-15 minutes, rotating every three minutes to ensure even charring on all sides and prevent burning of any single section. Watch for corn husks to turn brown and blackened while kernels inside steam and caramelize.

Remove charred labor day grilled corn recipe from grill using tongs and carefully peel back the now-softened husks to reveal beautiful charred kernels underneath. Brush with additional olive oil if desired for extra richness and shine.

Squeeze fresh lime juice over each ear, then sprinkle generously with crumbled cotija cheese and remaining cilantro for vibrant color and flavor contrast. Serve immediately while still warm for the ultimate cozy summer end experience.