Baked Corn on the Cob with Garlic Butter Sauce

Preheat the oven to 400 degrees F.
If using fresh corn, remove the husks from the corn and run them under water to remove the silky/stringy pieces. Place onto a cutting board and cut each piece of corn into thirds, then add to a 9x13 baking dish. Cut lemons into wedges and set aside. *If using frozen corn, skip this step and just place the corn straight into the baking dish. Do not thaw. 6 Ears of Corn 2 Lemons
In a medium bowl, melt butter in 20 second increments until completely melted. (melt in short spurts to prevent the butter from splattering all over the microwave) 1/2 cup Salted Butter
Once melted, add minced garlic cloves, Cajun seasoning, garlic powder, onion powder, heavy cream, black pepper, brown sugar, and parsley. It'll be a little watery, this is normal. Mix together and give the mixture a little taste and add kosher salt if needed - some Cajun seasoning blends can be salty so you may not need the additional salt. 6 cloves Garlic 1 1/2 tbsp Cajun Seasoning 1 tbsp Garlic Powder 2 tsp Onion Powder 1 cup Heavy Cream 1/2 tsp Black Pepper 1/2 tsp Kosher Salt 1/2 tsp Kosher Salt 3 tbsp Parsley
Cover the baking dish with aluminum foil and bake on the middle rack for 30-35 minutes, until the corn is bright yellow and easy to pierce the kernels with a fork.
Spoon the butter sauce on top of the corn. Before serving, use lemon wedges to squeeze fresh lemon juice on top and sprinkle grated parmesan and additional parsley on top. 1/2 cup Parmesan