Ingredients:

  • 6 Large ears of fresh sweet corn
  • 1/2 cup Unsalted butter, softened
  • 2 cloves Garlic, microplaned into a paste
  • 2 tsp Sea salt
  • 1 tsp Freshly cracked black pepper
  • 1/2 tsp Smoked paprika
  • 1 tbsp Fresh chives, finely minced

Instructions:

  1. Preheat your oven to 400°F (200°C) and position the rack in the center. Note: This temperature is the sweet spot for cooking the kernels without drying them out.
  2. Shuck the 6 Large ears of fresh sweet corn, removing all husks and those annoying silk strands.
  3. Mix the 1/2 cup Unsalted butter, 2 cloves Garlic paste, 2 tsp Sea salt, 1 tsp Black pepper, and 1/2 tsp Smoked paprika in a small bowl until smooth.
  4. Place each ear of corn on a square of heavy duty aluminum foil large enough to wrap it completely.
  5. Slather about 1 generous tablespoon of the garlic butter over each ear, coating it from tip to base.
  6. Wrap the foil tightly around each ear, twisting the ends like a candy wrapper to seal in the steam.
  7. Arrange the wrapped corn directly on the baking sheet in a single layer.
  8. Bake for 30 minutes until the corn feels slightly soft when pressed through the foil.
  9. Carefully open the foil packets — watch out for the hot steam — and sprinkle with the 1 tbsp Fresh chives.
  10. Roll the corn in the melted butter at the bottom of the foil before serving until every kernel is glistening.