To cut the corn

• Please read section above "How to cut corn ribs" before proceeding

  *Using a stable cutting board, trim both ends of each cob so you have an even surface.

  *Stand the corn up on its widest end and centre your knife in the middle of the cob.

  *While holding the knife in one hand, place the flat of your other hand on the other side to put pressure on the blade then use a rocking, see-saw motion (tapping the corn on the bench to get through the tougher bits if you need it) to cut down through the corn.

  *Stand one of the cut halves on the board and repeat the process.
• Preheat oven to 210c.
• Line a baking tray with baking paper and set aside.
• In a small bowl, combine paprika, garlic powder, onion powder, salt and pepper and set aside.
  1 teaspoon paprika, ½ teaspoon garlic powder, ¼ teaspoon onion powder, ¾ teaspoon fine salt, ¼ teaspoon ground black pepper
• Cut corn according to above instructions, then place in a large bowl.
  4 corn cobs
• Drizzle corn with olive oil and turn to coat well.
  1½ tablespoon olive oil
• Gradually sprinkle over the spice mixture, tossing in between to coat evenly.
• Place corn on the prepared baking sheet and bake for 20 - 25 minutes.
• *Optional Step* place cooked corn under the grill for a few minutes for extra colour/charring (optional - see my notes below).
• Combine melted butter and lemon juice in a small bowl then brush over cooked corn.
  40 g unsalted butter, 2 teaspoon fresh lemon juice
• Sprinkle with parmesan and chopped parsley (if using) and serve.
  1 tablespoon freshly grated parmesan, chopped parsley