Ingredients:

  • 6 ears fresh sweet corn, husk-on
  • Water for soaking
  • 1/2 cup unsalted butter, softened
  • 2 cloves fresh garlic, grated
  • 1 tsp smoked paprika
  • 1/2 tsp flaky sea salt
  • 1 tbsp fresh chives, finely snipped

Instructions:

  1. Submerge the 6 ears fresh sweet corn in a large pot of cold water for 15 minutes.
  2. Preheat the oven to 400°F (200°C) and ensure the rack is in the center position. Remove the corn from the water and shake off the excess. Pat the outer husks with a towel so they aren't dripping.
  3. Place the corn directly on the rimmed baking sheet. Slide into the oven and bake for 30 minutes until the husks are browned and the corn feels slightly soft when pressed.
  4. While corn roasts, combine softened butter, grated garlic, smoked paprika, sea salt, and chives in a small mixing bowl.
  5. Remove corn from the oven. Use a towel to pull back the husks (leave them attached at the base for a handle). Remove the silks.
  6. While the corn is steaming hot, slather each ear generously with the garlic paprika butter.