Ingredients:

  • 8 ears of sweet corn, shucked and silk removed
  • 4 tbsp unsalted butter, melted
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder

Instructions:

  1. Whisk together the melted butter, olive oil, kosher salt, black pepper, smoked paprika, and garlic powder in a small bowl to create an emulsion.
  2. Place the shucked corn on a large rimmed baking sheet and liberally coat each ear with the butter mixture using a pastry brush, ensuring the butter fills the gaps between the rows.
  3. Roast in the oven at 425°F (218°C) for 20 minutes, rotating the corn halfway through, until the kernels reach a deep gold color with scattered mahogany-colored charred spots.