Smoky grilled corn

MAKES 8 SERVINGS

8 ears corn, husked

4 tablespoons olive oil, divided

1 tablespoon kosher salt

1 tablespoon ground black pepper

1 tablespoon smoked paprika

Heat a grill to medium-high.

Divide the corn between 2 large zip-close plastic bags. Into each bag, add 2 tablespoons of olive oil, 1/2 tablespoon salt, 1/2 tablespoon black pepper and 1/2 tablespoon paprika.

Close the bags and gently shake and move the corn around to coat with the oil and seasonings.

When the grill is heated, place the corn on the grate and grill, turning often, until lightly browned, about 4 to 5 minutes.

If not serving immediately, wrap each ear in foil.

Nutrition facts per ear: 164 calories, 3 g fat, 0 g saturated fat, 0 mg cholesterol, 29 g carbohydrates, 4 g protein, 734 mg sodium, 2 g fiber