Paprika Roasted Corn on the Cob with Garlic Butter Recipe

Roasted corn on the cob is super easy to make and is always fun to eat!  Cooking it in their husks, over an open flame brings out the natural, sweet smokiness of corn.  It's always a hit and a MUST to order at any fair!

6 ears of corn on the cob

4 tablespoons of butter, melted

1 tablespoon of fresh, chopped parsley

1 teaspoon of paprika

1/4 teaspoon of garlic powder

Salt and Ground Pepper to Taste

1.  Light your barbeque and allow for it to heat up for about 15 minutes while you prepare the corn

2.  Pull the husks back from the corn, but do not completely remove them.  Make sure you remove only the silk from the corn.

3.  In a small to medium sized bowl add the butter, parsley, paprika garlic, salt and pepper.  Mix ingredients until well combined.  Brush the butter mixture evenly among the 6 ears of corn.  Pull the husks back up so it is protecting the corn kernels from the heat of the grill.  

4.  Place on grill and turn every 5 minutes for about roughly 20 minutes.  Pull husks back to display corn and then serve.