Ingredients:

  • 4 large ears of fresh sweet corn
  • 1 tbsp neutral oil (avocado or grapeseed)
  • 4 tbsp unsalted butter, softened
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
  • 1/4 tsp cayenne pepper
  • 1 fresh lime, cut into wedges
  • 2 tbsp fresh cilantro, finely chopped
  • 2 tbsp Cotija cheese, crumbled

Instructions:

  1. Preheat the oven to 215°C (425°F).
  2. Clean the corn by removing all husks and every strand of silk. Look for a clean, yellow surface.
  3. Coat the ears with 1 tbsp of neutral oil and a pinch of salt.
  4. Arrange on a tray ensuring they aren't touching so the air circulates freely.
  5. Roast for 10 minutes until you hear a faint sizzling sound.
  6. Mix the glaze by combining 4 tbsp softened butter, smoked paprika, garlic powder, black pepper, and cayenne in a small bowl.
  7. Apply the butter generously over the hot corn using a brush or spoon. Note: The heat from the corn will melt the butter instantly, allowing it to seep down.
  8. Return to oven and bake for another 10 minutes until kernels are golden and slightly charred.
  9. Garnish immediately with a heavy squeeze of lime juice, the chopped cilantro, and the crumbled Cotija cheese.
  10. Serve warm while the cheese is just starting to soften against the hot kernels.