Sweet smoky roasted corn

I grabbed four ears of corn at the farmers market one Saturday without a real plan, just because they looked too good to pass up. Back home, I tossed them in the oven with butter and smoked paprika, and the smell that filled the kitchen was enough to make me forget I was supposed to be meal prepping something boring. That was the day roasted corn became my go-to when I want something simple that actually tastes like summer.

The first time I made this for a backyard cookout, I ran out of grill space and panicked. I threw the corn in the oven instead, brushed it with butter, and hoped for the best. Everyone kept asking what I did differently because it tasted smokier and sweeter than anything wed grilled before.

Ingredients

• 4 ears fresh corn on the cob, husked: Fresh corn makes all the difference here. Look for bright green husks and plump kernels that feel firm when you press them gently.
• 2 tablespoons unsalted butter, melted: This is what gives the corn that rich, golden crust. I always melt a little extra because I end up brushing more on halfway through.
• 1 teaspoon kosher salt: Kosher salt sticks better to the kernels than table salt and gives you more control over the seasoning.
• ½ teaspoon freshly ground black pepper: Freshly cracked pepper has a sharper, more aromatic bite that really wakes up the sweetness of the corn.
• ½ teaspoon smoked paprika (optional): This is my secret weapon. It adds a subtle smokiness that makes people think you grilled it even if you didnt.
• 2 tablespoons chopped fresh parsley or cilantro: A handful of fresh herbs at the end brightens everything up and makes it look like you know what youre doing.
• 1 lime, cut into wedges: A squeeze of lime right before serving adds a tangy brightness that cuts through the butter perfectly.

Instructions

Preheat and Prep:

Set your oven to 220°C (425°F) and line a baking sheet with parchment or foil. This keeps cleanup easy and prevents the butter from burning onto the pan.

Brush with Butter:

Use a pastry brush to coat each ear of corn generously with melted butter. Dont be shy here, the butter is what creates that caramelized crust.

Season the Corn:

Sprinkle salt, pepper, and smoked paprika evenly over each ear. I like to roll the corn a little to make sure every side gets covered.

Arrange on the Baking Sheet:

Lay the corn in a single layer on your prepared sheet, leaving a little space between each ear so they roast evenly.

Roast and Turn:

Pop the sheet in the oven and roast for 20 to 25 minutes, turning the corn halfway through with tongs. Youre looking for golden spots and a few charred kernels.

Cool and Garnish:

Let the corn cool for a minute or two, then sprinkle with fresh herbs and squeeze lime wedges over the top if youre using them.

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One evening I made this for my niece who swore she hated vegetables, and she ate two whole ears without realizing corn technically counted. She asked me to make it again the next week, and Ive been using it as my secret weapon with picky eaters ever since.

Flavor Variations

If you want to switch things up, try sprinkling grated Parmesan or crumbled feta over the hot corn right when it comes out of the oven. The cheese melts into the kernels and adds a salty, tangy layer that pairs beautifully with the sweetness. I also love brushing the corn with garlic butter or adding a pinch of chili powder for a little kick.

Grilling Option

You can absolutely grill these instead of roasting them if you want that charred, smoky flavor to be even more intense. Just brush with butter, season the same way, and grill over medium-high heat for about 10 to 15 minutes, turning every few minutes. The grill marks make them look especially impressive at a barbecue.

Serving Suggestions

This corn works as a side dish for just about anything, grilled chicken, steak, fish, or even a big summer salad. Ive also served it with compound butters like herb butter or chili-lime butter on the side, and people go wild for it.

• Pair it with pulled pork or barbecue ribs for a classic summer spread.
• Serve it alongside black bean tacos or quesadillas for a smoky, colorful side.
• Cut the kernels off the cob and toss them into a salad or grain bowl for extra texture.

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This recipe is proof that the best dishes dont have to be complicated. Just good ingredients, a hot oven, and a little bit of butter can turn something simple into something you actually crave.

Recipes Q&A

→ What temperature is best for roasting corn on the cob?

Roasting at around 220°C (425°F) ensures the corn cooks evenly and develops a pleasant char without drying out.

→ Can I add spices to enhance flavor?

Yes, sprinkling with salt, pepper, and smoked paprika adds a balanced smoky, savory depth to the naturally sweet corn.

→ How to best apply butter for roasting?

Brushing melted unsalted butter generously on each ear before roasting helps the spices adhere and adds richness.

→ Are there alternative cooking methods to roasting?

Grilling corn provides a smokier taste, while steaming preserves sweetness but lacks the charred flavor.

→ What garnishes complement roasted corn?

Fresh herbs like parsley or cilantro and a squeeze of lime juice add brightness and fresh contrast to roasted flavors.

→ How can I make this dish dairy-free?

Substitute butter with a plant-based alternative to keep the rich texture while avoiding dairy.