Sweet smoky roasted corn (Printable Version)

Tender corn cobs roasted with butter, olive oil, and herbs for a smoky, flavorful side dish.

# What You'll Need:

→ Vegetables

01 - 4 ears fresh corn, husks and silk removed

→ Fats & Seasonings

02 - 2 tbsp unsalted butter, melted
03 - 1 tsp olive oil
04 - 1/2 tsp sea salt
05 - 1/4 tsp freshly ground black pepper

→ Optional Toppings

06 - 1/4 cup finely chopped fresh herbs (parsley, cilantro, or chives)
07 - 1/4 cup grated Parmesan cheese
08 - 1/2 tsp smoked paprika or chili powder
09 - Lime wedges, for serving

# Directions:

01 - Preheat the oven to 425°F or prepare a grill to medium-high heat.
02 - Brush each ear of corn with melted butter and olive oil, ensuring each side is evenly coated.
03 - Sprinkle sea salt and freshly ground black pepper over the coated corn cobs.
04 - Place corn directly on a baking sheet and roast for 20 to 25 minutes, turning occasionally, until golden brown with light charring.
05 - Alternatively, place corn on the grill, turning every few minutes, and cook for 15 to 20 minutes until evenly charred.
06 - Remove corn from heat and immediately sprinkle with optional herbs, cheese, and smoked paprika as desired.
07 - Serve hot with lime wedges on the side.

# Expert Advice:

01 -
  • The natural sweetness of corn intensifies when roasted, becoming almost buttery and caramelized without any added sugar
  • It's genuinely foolproof—even if you forget to turn it a few times, the slight char just adds to the flavor
  • You can make it on the grill, in the oven, or even over a campfire, making it endlessly flexible for any setting
02 -
  • Don't skip the initial coating step—uneven buttering means uneven cooking and some kernels will stay pale while others burn. Taking 30 seconds to brush properly changes everything.
  • Those charred, slightly blackened spots aren't accidents or failures—they're concentrated flavor. I used to worry about them until I realized they're exactly what makes roasted corn taste so much better than boiled.
03 -
  • If you're cooking for a crowd, prep the corn earlier in the day—remove husks and silk, brush with butter and seasonings, cover with plastic wrap, and refrigerate. It'll roast even faster from cold and you'll have one less thing to do.
  • The oven rack position matters. Put it in the upper third of the oven so the corn gets heat from below and direct heat from above, creating even caramelization without burning the tips.

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