Sweet smoky roasted corn

I'll never forget the summer I learned that the best corn isn't about boiling it in a pot of water like I'd done my whole life. My neighbor invited us over for a backyard barbecue, and she casually tossed ears of corn directly onto the grill with nothing but butter and salt. The transformation was magic—golden, slightly charred, with this sweet caramelized flavor I didn't know corn could have. That day changed everything for me. Now roasted corn is my go-to, whether I'm firing up the grill or using my oven on a weeknight.

I remember bringing roasted corn to a potluck where someone had brought the standard boiled corn with butter packets. When people tasted mine first, the reactions were immediate—surprised, delighted. One person actually asked for the recipe before even trying anyone else's dish. It became the thing people requested whenever I hosted.

Ingredients

• 4 ears fresh corn, husks and silk removed: Start with the freshest corn you can find, ideally from a farmers market the morning you're cooking. Fresh corn makes an enormous difference—the kernels should feel plump and snap slightly when you press them. If you can only find older corn, no worries, roasting still works beautifully.
• 2 tbsp unsalted butter, melted: Butter is non-negotiable here because it browns and clings to the corn, creating those golden-brown spots. Unsalted lets you control the salt level perfectly.
• 1 tsp olive oil: This helps the butter spread evenly and prevents sticking. It's a small amount but makes the difference between patchy coating and complete coverage.
• 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper: These simple seasonings let the corn shine. Freshly ground pepper has so much more life than pre-ground.
• Optional toppings—fresh herbs, Parmesan, smoked paprika, lime: These are where you get creative. I always keep at least two options on hand because different moods call for different flavors.

Instructions

Get Your Heat Ready:

Preheat your oven to 220°C (425°F) or get your grill going to medium-high heat. You want it properly hot so the corn starts caramelizing immediately rather than steaming. I usually test the oven by feeling the heat near the rack—it should feel serious and ready.

Coat with Confidence:

Pour your melted butter and oil into a small bowl and mix together. Using a pastry brush, coat each ear thoroughly on all sides. Don't be shy—the butter should glisten everywhere. This is what creates that golden exterior.

Season Simply:

Sprinkle salt and pepper over the buttered corn. Rub it in gently with your fingers to ensure it sticks to the butter rather than sliding off.

Roast Until Golden (Oven Method):

Place corn directly on a baking sheet and slide into the hot oven. After about 10 minutes, give each ear a quarter turn. You're listening for a gentle sizzle and watching for golden spots to appear. The whole process takes 20–25 minutes. The corn is done when it's deep golden and has charred speckles here and there—that's where the magic lives.

Char It Up (Grill Method):

If grilling, place corn directly on the grill grates and use tongs to turn it every few minutes. You'll see it develop char marks within 15–20 minutes. The grill method is slightly faster and gives you more control over exactly how charred you want it.

Finish and Serve:

The moment corn comes off the heat, it's the perfect time to add toppings because they'll stick to the warm butter. Whether it's fresh herbs, a sprinkle of Parmesan, or a pinch of smoked paprika, add what calls to you. Serve immediately with lime wedges alongside.

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There's a moment when roasted corn comes off the heat and the steam rises, and the smell hits you—it's pure summer. My kids used to fight over who got to squeeze the lime wedge over theirs first. It became less about the food and more about that ritual, that shared table moment.

Grilling Versus Oven Roasting

I've learned that both methods have their place. The grill gives you more visual control—you can see exactly when the char is perfect and adjust in real time. It's faster too, usually 15–20 minutes start to finish. The oven is quieter, less labor-intensive, and doesn't heat up your kitchen on a hot day. Both produce that same caramelized sweetness. Pick based on what you're already cooking or what sounds easier that day. Sometimes I roast in the oven while grilling other things, so everything finishes together.

Building Your Flavor

While the basic butter and salt is genuinely perfect, roasted corn is a blank canvas for whatever flavors you're craving. Smoked paprika adds subtle depth without heat. Fresh herbs scattered on top at the very end taste vibrant and alive. Parmesan melts slightly into the warm butter and creates salty pockets. Even a tiny squeeze of lime brightens everything. The secret is adding toppings right when the corn comes off the heat—that warmth helps everything stick and blend together rather than sliding off onto your plate.

Make It Your Own

Once you've made this a few times, you'll find yourself experimenting. Wrap ears in foil with a pat of butter before roasting for a more steamed texture with gentle char. Try brushing with garlic butter instead of plain. Sprinkle cayenne if you want heat. Some of my favorite discoveries have come from just throwing in what I had on hand and being surprised by the results.

• For a Southwestern vibe, add cumin and cotija cheese
• For something lighter, just a crack of sea salt and fresh lime juice
• For maximum indulgence, finish with both melted butter and Parmesan

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Roasted corn is summer on a plate—simple, honest, and somehow better than it has any right to be. It's become my answer to almost every question about what to bring to a barbecue.

Common Questions

→ What is the best way to roast corn on the cob?

Oven roasting at 220°C (425°F) for 20–25 minutes with occasional turning yields tender, slightly charred corn with smoky flavor.

→ Can I grill the corn instead of roasting it?

Yes, grilling over medium-high heat for 15–20 minutes, turning frequently, produces evenly charred and flavorful corn.

→ What toppings complement roasted corn cobs?

Fresh herbs like parsley or cilantro, grated Parmesan, smoked paprika, chili powder, and lime wedges enhance the natural sweetness.

→ How can I make a dairy-free version?

Use plant-based butter alternatives and omit Parmesan cheese to keep it dairy-free without sacrificing flavor.

→ Is it better to remove the husks before cooking?

Removing husks and silk before roasting or grilling allows even coating with butter and better caramelization.