• If you're using fresh corn on the cob, be sure to husk it beforehand, then slice each ear of corn in half.
• Bring a large pot of water to a boil, then add the corn and cook for 3 minutes to partially cook it; drain and run cold water over the corn.
• Meanwhile, combine the smoked paprika, garlic powder, salt, onion powder, and cayenne in a small bowl.
• Place the corn on a plate, then use your hands to coat the corn in the seasoning mix.

stovetop:

• Heat oil in a cast iron skillet over medium-high heat, then add the corn and cook for 2-3 minutes until charred. Use kitchen tongs to turn the corn and continue cooking until it's blackened to your liking. NOTE: you may need to reduce heat throughout the cooking process to avoid smoking.
• Remove the skillet from the heat, then add a dollop of butter on top of each ear of corn and allow it to melt. Sprinkle with chives and enjoy! Alternatively, you can slice the corn off of the cob, then sprinkle with chives.

grill:

• Heat your grill over medium-high heat, then oil the grates. Place the corn directly onto the grill and allow it to cook for a few minutes until the kernels are charred. Use tongs to turn it and continue cooking until it's blackened to your liking.
• Remove the corn and place it on a plate, then add a dollop of butter on top of each ear of corn and allow it to melt. Sprinkle with chives and enjoy! Alternatively, you can slice the corn off the cob, then sprinkle with chives.