4 ears of fresh corn, husked
4 tablespoons of unsalted butter, softened
2 cloves of garlic, minced
1 teaspoon of paprika
1 teaspoon of salt
1 teaspoon of black pepper
1 tablespoon of chopped fresh parsley (optional)
1 tablespoon of grated Parmesan cheese (optional)
Lemon wedges (optional)
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Prepare the Butter Mixture:
In a small bowl, combine the softened butter, minced garlic, paprika, salt, and black pepper. Mix until well blended.
Season the Corn:
Rub each ear of corn evenly with the butter mixture, making sure to cover all sides.
Roast the Corn:
Place the buttered corn ears on a baking sheet lined with aluminum foil or parchment paper.
Roast in the preheated oven for about 25-30 minutes, turning the corn every 10 minutes to ensure even roasting. The corn should be tender and slightly browned in spots.
Garnish and Serve:
Remove the corn from the oven. If desired, sprinkle with chopped fresh parsley and grated Parmesan cheese for extra flavor.
Serve the roasted corn on the cob with lemon wedges on the side for a zesty twist.
For added smokiness, you can grill the corn instead of roasting it. Just preheat your grill to medium-high heat and cook the corn for about 10-12 minutes, turning occasionally.
You can also experiment with other seasonings, such as chili powder, cumin, or lime zest, to customize the flavor to your liking.