Ingredients:

  • 4 ears fresh sweet corn
  • 2 cups cold water
  • 1 tsp sea salt
  • 2 tbsp extra virgin olive oil
  • 1 clove garlic, finely minced
  • 1/2 tsp smoked paprika
  • 1/4 tsp cracked black pepper
  • 1 tbsp fresh cilantro, chopped
  • 1 fresh lime, cut into wedges

Instructions:

  1. Prep the corn. Remove all husks and silk from the 4 ears of corn. Note: Silks can burn and become bitter, so be thorough here.
  2. Soak for hydration. Submerge the corn in 2 cups cold water mixed with 1 tsp sea salt for 10 minutes.
  3. Preheat the oven. Set your rack to the middle position and heat to 200°C (400°F).
  4. Create the infusion. In a small bowl, whisk together 2 tbsp olive oil, 1 minced garlic clove, 1/2 tsp smoked paprika, and 1/4 tsp pepper.
  5. Apply the rub. Pat the corn dry with a towel and brush the oil mixture evenly over every kernel.
  6. Wrap the parcels. Wrap each ear tightly in a piece of aluminum foil, ensuring the ends are twisted shut.
  7. Roast the corn. Place the parcels directly on the oven rack. Bake 30 minutes until the corn feels slightly yielding when squeezed with tongs.
  8. Vents the steam. Carefully open the foil (watch for hot steam!) and check for a vibrant yellow color.
  9. Optional char. For extra color, open the foil and broil for 2 minutes until a few kernels begin to pop and brown.
  10. Final garnish. Squeeze fresh lime over the ears and sprinkle with fresh cilantro before serving.