Instructions

• In a small bowl, combine the softened butter with ½ cup of the parmesan cheese, garlic powder, salt, black pepper, and smoked paprika. Mix thoroughly until all ingredients are evenly distributed and the butter takes on a pale yellow hue from the cheese and paprika. This creates your flavor base that will coat and infuse the corn as it roasts.
• While preparing the butter mix, preheat your oven to 425°F and line a large baking sheet with parchment paper or foil for easy cleanup. Pat the shucked and cleaned corn dry with paper towels—this helps the butter mixture adhere better and promotes even browning. Arrange the corn in a single layer on the prepared pan.
• Using a pastry brush or the back of a spoon, generously coat each ear of corn with the seasoned butter mixture from Step 1, making sure to cover all sides. I like to rotate the corn as I coat it to ensure the butter gets into all the nooks and crannies. Place the coated corn in the preheated oven and roast for 25 minutes, rotating the pan halfway through to promote even cooking and light charring on all sides.
• Remove the roasted corn from the oven—the kernels should be tender and lightly caramelized at the edges. While still hot, immediately top each ear with a generous sprinkle of the freshly grated parmesan cheese (the heat will help it melt slightly) and distribute the snipped chives evenly. Finish with a light drizzle of fresh lemon juice across all the ears—the acidity brightens the rich, savory flavors. Serve immediately while the corn is hot and the cheese is still melting.