Begin by husking the corn and removing all the silky threads. Rinse each ear under cold water to ensure they are clean. Dry them with a clean kitchen towel or paper towels.

In a mixing bowl, combine the softened butter with the chopped garlic, sea salt, black pepper, chili powder, onion flakes, garlic granules, smoky paprika, Italian seasoning, parsley, lemon juice, honey, and Parmesan cheese.

Use a fork to mix these until it’s well combined. This savory mixture will soak into the corn, elevating each bite.

Once your butter mixture is ready, take each corn ear and generously slather the mixture over the surface. Ensure that every bit is covered, as this is where the flavor comes from. Allow it to sit for a few minutes so that the flavors can meld.

In a deep skillet or pot, pour in enough vegetable oil to cover the bottom by about an inch. Heat the oil over medium heat until it reaches about 350°F (175°C). A simple test: drop a little of the butter mixture into the oil. If it sizzles, you’re ready to go!

Carefully place the butter-coated corn in the hot oil, turning them occasionally. Fry them until they turn golden brown—about 7-10 minutes. Use tongs to handle the corn to avoid burns!

Once the corn is perfectly golden, remove it from the oil and let it drain on a plate lined with paper towels to soak up the excess oil. Serve it hot, optionally garnished with extra parsley or a sprinkle of cheese.