Cut the head of garlic in half to expose all of the cloves and place the two halves on a piece of aluminum foil. Drizzle the olive oil over top and season with a pinch of kosher salt. Wrap the garlic tightly in the aluminum foil and roast for 35 to 40 minutes or until soft and caramelized. Allow the garlic to cool to room temperature.
In a small bowl, beat the butter until smooth then squeeze in half of the roasted garlic. Wrap the remaining garlic and store in the fridge for a later use. Add in the grated Parmigiano Reggiano and chives and mix until smooth. Season well with salt and pepper.
Set out a piece of plastic wrap and transfer the garlic parmesan butter on top. Wrap and form the butter into a 2.5 centimeter thick dish and place it in the fridge for at least two hours to firm up.
When ready to serve, boil or grill the corn to your liking. To serve, unwrap the butter, place it on a small plate, and roll the corn in the butter.
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