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To create the most delicious Sweet Sunshine Honey Butter Roasted Corn on the Cob, you'll need a handful of fresh ingredients. Here's what you'll need:

Honey Butter Roasted Corn on the Cob

Experience the magic of summer with Sweet Sunshine Honey Butter Roasted Corn on the Cob! This delightful recipe combines the sweetness of fresh corn with rich honey butter and a hint of smokiness from paprika. Perfect for barbecues, picnics, or cozy nights in, it's a memorable dish that brings family and friends together. With simple ingredients and easy preparation, you’ll want to savor this flavor-packed corn creation all summer long!
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Ingredients
  

4 ears of fresh corn, husked and cleaned

1/2 cup unsalted butter, softened to room temperature

1/4 cup honey

1 teaspoon garlic powder

1 teaspoon smoked paprika

1/2 teaspoon salt

1/4 teaspoon freshly cracked black pepper

Fresh parsley or chives, finely chopped (for garnish; optional)

Lime wedges (for serving; optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). Line a baking sheet with aluminum foil to make cleanup effortless.

    Prepare the Corn: Husk the corn carefully to remove the outer layers while ensuring that all silks are eliminated. Trim the ends if necessary to create a neat appearance.

      Make the Honey Butter Mixture: In a medium mixing bowl, blend the softened butter with honey, garlic powder, smoked paprika, salt, and cracked black pepper. Use a spatula or whisk to mix thoroughly until the ingredients are well combined and smooth.

        Coat the Corn: Arrange the husked corn on the prepared baking sheet. With a brush or your clean hands, generously apply the honey butter mixture over each ear of corn, ensuring they are fully coated for maximum flavor.

          Wrap and Roast: For a steamed effect, individually wrap each ear of corn in aluminum foil, sealing it tightly to retain moisture. If you prefer a hint of char, you can skip the foil and leave the corn uncovered.

            Roast the Corn: Transfer the corn (whether wrapped or unwrapped) to your preheated oven. Roast for 25-30 minutes, occasionally turning the corn to promote even cooking. If using the unwrapped option, keep a close eye on them to prevent burning.

              Serve: Once cooked, carefully remove the corn from the oven. If wrapped, gently unwrap each ear. For added flavor, brush on any remaining honey butter from the bowl. Garnish with chopped parsley or chives, if desired, and serve alongside lime wedges for a fresh zesty touch.

                Enjoy: Dive into your sweet, buttery, and delightfully smoky corn on the cob, which is ideal for summer gatherings, barbecues, or simply as a delicious side dish!

                  Prep Time, Total Time, Servings: 10 minutes | 40 minutes | 4 servings