Prep Time: 10 min Cook Time: 20 min Total Time: 30 min

Difficulty: Easy Servings: 4 servings

INGREDIENTS

2 tablespoons butter OR coconut oil, softened

1 teaspoon brown sugar

¾ teaspoon smoked paprika

½ teaspoon onion powder

½ teaspoon oregano

½ teaspoon garlic powder

½ teaspoon chilli powder

¼ teaspoon cayenne pepper (optional)

¼ teaspoon salt

¼ teaspoon ground pepper

4 ears corn, husked and cut into halves

1/2 cup grated Mexican Cotijo cheese OR grated Parmesan

¼ cup fresh cilantro

DIRECTIONS

Preheat oven to 425°F.

Mash butter or coconut oil with brown sugar, paprika, garlic powder, onion powder, oregano, chilli powder, cayenne, salt and pepper in a small bowl. Spread a generous 1 teaspoon of the mixture on each half ear of corn. Place the two halves of corn into one piece of foil sprayed generously with oil spray and place on a rimmed baking sheet.

Roast the corn packets, turning over once halfway through cooking time. Cook, until tender, about 20 minutes.

Open foil packets carefully, away from your face. Sprinkle cobs with cheese and fresh cilantro and serve.