Parmesan Roasted Corn on the Cob

Preheat oven to 425°F. Cut 4 squares of foil larger than the ears of corn and place an ear in the center of each.

Combine oil, smoked paprika, thyme, pepper and garlic powder in a small bowl; stir in Parmesan. Rub 1 generous tablespoon of the mixture all over each ear of corn. Wrap the foil around the corn to seal and place on a baking sheet. Roast, turning once, until the corn is tender, 20 to 25 minutes.