Ingredients:

  • 4 ears fresh sweet corn (husked and silk removed)
  • 2 tbsp Unsalted butter (softened)
  • 1 tsp Flaky sea salt
  • 1/2 tsp Smoked paprika
  • 1/2 tsp Garlic powder
  • 1/4 tsp Cracked black pepper

Instructions:

  1. Heat the oven. Set your rack to the center position and preheat to 400°F (204°C).
  2. Clean the corn. Remove all husks and silks from the 4 ears of corn.
  3. Prepare the rub. In a small bowl, mash the 2 tbsp Unsalted butter with 1/2 tsp Smoked paprika, 1/2 tsp Garlic powder, and 1/4 tsp Cracked black pepper.
  4. Apply the coating. Rub the butter mixture over each ear of corn using your hands or a pastry brush. Ensure every kernel is glistening.
  5. Arrange the pan. Place the corn on a rimmed baking sheet, leaving at least two inches between each ear.
  6. Start the roast. Slide the pan into the oven and bake for 12 minutes.
  7. Rotate for evenness. Use tongs to flip the corn 180 degrees.
  8. Finish the cook. Roast for another 13 minutes until the kernels are golden and slightly charred.
  9. Season to finish. Sprinkle the 1 tsp Flaky sea salt over the hot corn immediately after removing from the oven.
  10. Rest briefly. Let the corn sit for 2 minutes so the juices settle before you bite in.