Ingredients:

  • 4 ears of fresh sweet corn (about 1 kg)
  • 2 tablespoons olive oil (30 ml)
  • Salt, to taste
  • Pepper, to taste
  • 1/2 cup unsalted butter, softened (113 g)
  • 2 tablespoons fresh parsley, finely chopped (8 g)
  • 1 tablespoon fresh chives, finely chopped (3 g)
  • 1 teaspoon garlic powder (5 g)
  • 1/4 teaspoon smoked paprika (1 g)
  • Pinch of salt

Instructions:

  1. Preheat your oven to 400°F (200°C). Remove husks and silk from the corn; rinse thoroughly.
  2. Pat the corn dry with a paper towel. Place the corn on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Use your hands to coat evenly.
  3. Wrap each cob individually in aluminum foil to retain moisture.
  4. Place the wrapped cobs in the preheated oven. Roast for 30 minutes, turning halfway through for even cooking.
  5. In a mixing bowl, combine softened butter, parsley, chives, garlic powder, smoked paprika, and salt. Mix thoroughly until well combined.
  6. Carefully unwrap the cobs (they will be hot), then brush generously with herb butter. Serve immediately, with any extra butter on the side.