Preparation

• Cut the corn cobs lengthwise into quarters to create the rib shape—this exposes more surface area for better seasoning and browning. While preparing the corn, combine the smoked paprika, garlic powder, ground cumin, salt, and black pepper in a small bowl and whisk together.
• Coat the corn quarters evenly with the olive oil, then toss them with the seasoning blend from Step 1 until every piece is well covered.
• Melt the butter in a small pan over medium heat, then add the minced garlic and cook for about 20 seconds, stirring constantly—you want it fragrant but not browned. Remove from heat and set aside.
• For grilling: Heat your grill to high heat and place the corn cobs kernel-side down for 8 minutes to develop char and caramelization, then flip and cook each cut side for 1 minute. For baking: Heat your oven to 200°C (375°F) and arrange the corn kernel-side up on a baking sheet, then bake for 25-30 minutes until the kernels are lightly caramelized and tender.
• While the corn is still warm, toss it with the garlic butter from Step 3 to coat evenly. Finish with a squeeze of fresh lime juice and a sprinkle of lime zest for brightness, then top generously with the finely chopped parsley.