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Preheat the oven to 425℉ (218 ℃).
In a small bowl, combine garlic butter and Creole seasoning. Set aside.
Place corn individually with foil, slather with garlic Creole seasoning butter, and wrap the corn with the foil.
Repeat on the remaining ears of corn and place them on a baking sheet.
Bake for 20-25 minutes, turning the tray halfway through roasting.
Remove and cool for a minute or two before serving. Brush with more garlic butter if desired.