Roasted Corn
intro
Tender, caramelized roasted corn slathered in smoky garlic herb butter, with juicy, sweet kernels—an easy, crowd-pleasing staple for summer outdoor gatherings.
Ingredients
Steps
Preheat and prep corn
Preheat your oven (or outdoor gas/charcoal grill) to 200°C (400°F). Remove all husks and fine silk strands from 4 ears of corn, then pat each ear completely dry with paper towels to encourage better caramelization during roasting.
Mix herb butter coating
In a small mixing bowl, combine 56g softened unsalted butter, 15ml extra-virgin olive oil, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1 tsp kosher salt, 1/4 tsp freshly ground black pepper, and 2 tbsp finely chopped fresh parsley. Stir with a small spoon until the mixture is completely smooth and seasonings are evenly distributed.
Coat corn evenly
Use a silicone basting brush to spread the herb butter mixture over every surface of each dried corn cob, using roughly 1 tbsp of the butter mixture per ear to ensure full coverage, with no dry patches left on the plump kernels.
Arrange cobs for roasting
Place all buttered corn cobs in a single layer on the rimmed parchment-lined baking sheet, leaving at least 2cm (3/4 inch) of open space between each cob to allow hot air to circulate and prevent steaming.
Roast to golden caramelization
Set the baking sheet on the middle rack of the preheated 200°C (400°F) oven. Roast for 20 minutes total, using a pair of metal tongs to flip each cob halfway through cooking at the 10-minute mark, until kernels are tender and dotted with light golden, slightly charred caramelized spots.
Rest and serve hot
Remove the baking sheet from the oven once done, let the corn rest for 2 minutes to allow melted butter to absorb into the kernels, then brush with any remaining melted butter pooled on the baking sheet before serving immediately.
Tips
2.For a Mexican street corn (elote) twist, sprinkle finished hot corn with 2 tbsp crumbled cotija cheese, 1 tsp chili powder, and a squeeze of fresh lime juice before serving.
3.Avoid wrapping corn in foil for this recipe; open roasting allows kernels to caramelize, while foil traps steam and results in soggy, less flavorful corn.
OMG this corn is a total game changer! I made it for our Sunday family dinner last night and even my super picky 7 year old asked for seconds. The smoky butter flavor is insane, I didn’t change a thing to the recipe. So easy too, perfect for a weeknight when I don’t feel like slaving over the stove.
I brought this to our neighborhood block party potluck last weekend and people were literally coming up to me asking for the recipe before I even set the platter down! The smoky paprika in the butter is chef’s kiss, I added a tiny pinch of cayenne for a little kick and it was perfect.
SO good. I was skeptical roasting corn in the oven would taste as good as grilled, but the smoky butter totally makes up for no grill char. Cook time was exactly 25 minutes like the recipe said, no guesswork. Will be making this all summer long.
Easy, fast, minimal cleanup? Sign me up. I tossed this together last minute for taco night and it paired so well with our carne asada tacos. My only tiny note is I wish I’d softened the butter a little more first so it spread easier on the cobs.
I made these last night and they were incredible, but I’m wondering if these hold up well for meal prep? I’d love to roast a big batch on Sunday to pair with my weekday lunches, just worried the corn will get mushy sitting in the fridge.
Took this camping last weekend and wrapped the cobs in foil to roast over the campfire with that smoky butter. Absolute home run. Tasted like we got it from a fancy BBQ stand, not something we threw together over a fire. 10/10.
Y’all… I don’t even like vegetables that much but I ate two full cobs of this last night. The buttery smoky flavor doesn’t taste like boring 'healthy' food at all. My roommate thought I ordered takeout when she smelled it cooking lmao.
I’ve been making corn on the cob for my grandkids for 50+ years, boiling it with a little sugar like my mom taught me, and I have to say this roasted version might be my new go-to. The smoky flavor is so rich, the kids said it tastes like the corn we get at the state fair! I did add a little extra salt, but that’s just personal preference.
Made this in my air fryer instead of the oven because I didn’t want to heat up the whole house, turned out amazing! 375F for 12 minutes, flipped halfway, brushed the butter on at the end. Crispy, smoky, buttery, zero complaints.
Okay I am literally the worst at cooking, I burn toast 90% of the time, and I managed to make this perfectly on the first try! The instructions are so straightforward, no weird ingredients I had to run to three grocery stores to find. So proud of myself lol.
This has officially made our weekly dinner rotation! It’s so fast to throw together, pairs with literally every protein I make — burgers, chicken, salmon, you name it. I’ve made it three times in the last two weeks, that’s how much my family obsesses over it.
The smoked paprika in the butter is chef’s kiss. I used salted butter so I skipped adding extra salt, and it was perfectly seasoned. The corn came out juicy and tender, no dry, overcooked kernels at all. Will be making this for our 4th of July cookout for sure.
I doubled the garlic powder in the butter because I am obsessed with garlic, and holy cow it was incredible. If you’re a garlic fan like me, do not sleep on adding extra. This corn is better than any restaurant version I’ve ever had.