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.
• 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.
• 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.
• Place the coated corn in the preheated oven and roast for 25 minutes, rotating the pan halfway through.
• Remove the roasted corn from the oven, top with freshly grated parmesan cheese, snipped chives, and a drizzle of lemon juice. Serve immediately.