In a small bowl, stir together butter, chopped parsley, honey, cayenne, and ½ teaspoon kosher salt. Refrigerate until ready to serve.
Soak corn in water for 1 hour.
Preheat oven to 400°.
Remove corn from water, and pull husks down ears to base, leaving husks intact. Remove silks, and tie back husks with kitchen twine. Place cobs on a rimmed baking sheet, and sprinkle with remaining 2 teaspoons kosher salt and black pepper. Drizzle with oil.
Bake, turning occasionally, until corn starts to brown, 35 to 45 minutes. Serve with honey-cayenne butter. Garnish with parsley and flaked salt, if desired.
Recipe by Louisiana Cookin' at https://louisianacookin.com/roasted-corn-cob-honey-cayenne-butter/