Rinse the corn ears under cool water while gently rubbing with your hands to remove any dirt, keeping the husks and silks intact. Pat the corn dry with paper towels—this helps ensure even cooking and prevents excess moisture. While preparing the corn, preheat your toaster oven to 350°F so it reaches the proper temperature by the time you're ready to bake.

While the oven preheats, combine the softened coconut butter, melted coconut oil, curry powder, freshly grated lime peel, fresh lime juice, and finely chopped cilantro in a small bowl. Stir until everything is evenly mixed and the curry powder is fully incorporated with no lumps. I like to make this ahead because it gives the flavors time to meld together, creating a more cohesive taste when it hits the warm corn.

Arrange the prepared corn ears on a toaster oven rack or baking tray. Sprinkle the sea salt and freshly ground black pepper evenly over all four ears, distributing them as uniformly as possible. Bake for 30 to 35 minutes until the husks begin to brown slightly and the kernels inside are tender when pierced with a fork through the husk.

Remove the corn from the oven and let it cool for 2 to 3 minutes until it's comfortable to handle. Carefully peel back the husks and remove any remaining silks—I find it helps to use a damp paper towel to gently rub away the stubborn strands. Spread the curried lime-cilantro butter mixture generously over each warm ear, allowing it to melt into all the crevices, then finish with a light sprinkle of smoked paprika for color and depth.