2 ears of corn
1 large onion
2 smoked sausages
Salt
Pepper
Smoked paparika
Olive oil
Preheat your oven to 400 °F.
Brush each ear of shucked and cleaned corn all over with a thin layer of olive oil or melted butter then season lightly with salt and pepper.
Peel and slice onion into ½″-thick rings or wedges, then toss in a small bowl with a teaspoon of olive oil, a pinch of salt, pepper, and a sprinkle of smoked paprika.
Arrange on a foil-lined pan, place the two corn ears in one row, nestle the two sausages alongside, spread the sliced onion around them in a single layer.
Roast for 25 Minutes (13, 10, 2), turning the sausages and corn after 13 and 10 so they brown evenly. The onion will caramelize around the edges.
Switch to broil on high for 2–3 minutes at the end (move rack to top)—watch closely so nothing burns. Stir/Mix/Flip the onions with a spoon at this point and nestle between the corn and sausage