Ingredients:

  • 4 ears fresh sweet corn, husks and silk removed
  • 1 tbsp extra virgin olive oil
  • 0.5 tsp sea salt
  • 4 tbsp unsalted high-fat butter, softened
  • 3 cloves garlic, finely minced
  • 1 tsp honey
  • 0.25 tsp smoked paprika
  • 1 tbsp fresh parsley, finely chopped

Instructions:

  1. Heat the source. Preheat your oven to 425°F (220°C) or set your air fryer to 400°F (200°C). Note: Starting with a hot environment ensures the corn begins cooking immediately.
  2. Prep the corn. Remove all husks and every strand of silk from the 4 ears of corn.
  3. Dry the kernels. Pat each cob completely dry with a paper towel. This is vital for the oil to stick and prevent steaming.
  4. Apply the base. Rub each ear with 1 tbsp olive oil and 0.5 tsp sea salt.
  5. Create the foil pouch. Wrap each cob tightly in foil to lock in the natural moisture.
  6. Whip the butter. Combine 4 tbsp softened butter, 3 minced garlic cloves, 1 tsp honey, and 0.25 tsp smoked paprika. Whip until the mixture is pale and creamy.
  7. Cook the corn. Roast in the oven for 10-12 minutes or air fry for 8-10 minutes.
  8. Check for doneness. Carefully open one foil pack; the corn should be vibrant yellow and slightly translucent.
  9. Butter the cob. Immediately brush the garlic butter over the hot corn using a pastry brush.
  10. Final garnish. Sprinkle 1 tbsp fresh parsley over the cobs and serve while the butter is still bubbling.