Preheat oven to 350 degrees F (180 degrees C).
Make a cut around the Corn (6 ear) husk at 2 inches from the end. Tear off the husk along the cut. This is to make a handle on each corn. Remove the hair inside.
Wrap up each prepared corn with foil and put directly on the oven rack. Bake for 30-35 minutes.
While the corn is baking, make the aioli. Smash up the Garlic (1 clove) with Salt (1 teaspoon) in a pestle and mortar (or use the end of a rolling pin in a metal bowl).
Place Large Egg (1) and Dijon Mustard (1 teaspoon) in a medium bowl. Whisk until blend. Start adding Extra-Virgin Olive Oil (3/4 cup) bit by bit, stirring vigorously until creamy. Make sure to blend well after each time you add a bit of oil into the egg yolk mixture.
When all the oil has been combined and the mixture is thickened, add Lemon Juice (1 tablespoon) and the smashed garlic with salt. Mix well.
Add Fresh Parsley (2 tablespoon) (save the rest for garnish) and stir until combined. Taste, season with more salt, Freshly Ground Black Pepper (to taste) or more lemon juice if needed.
When corn is done, let cool for a few minutes.
Coat 2 tablespoons aioli on each corn. Make sure that all sides are covered. Sprinkle with Paprika (to taste) and Parmesan Cheese (to taste). To finish off, top with the remaining Fresh Parsley (1 tablespoon).