Sweet smoky roasted corn (Printable)

Buttery corn on the cob roasted to smoky perfection with a touch of spice and fresh herbs.

# What You Need:

→ Vegetables

01 - 4 ears fresh corn on the cob, husked

→ Fats

02 - 2 tablespoons unsalted butter, melted

→ Spices & Seasonings

03 - 1 teaspoon kosher salt
04 - ½ teaspoon freshly ground black pepper
05 - ½ teaspoon smoked paprika (optional)

→ Garnishes

06 - 2 tablespoons chopped fresh parsley or cilantro
07 - 1 lime, cut into wedges

# How to Make It:

01 - Preheat oven to 425°F and line a baking sheet with parchment paper or aluminum foil.
02 - Brush each ear of corn generously with melted butter to ensure even coating.
03 - Sprinkle kosher salt, black pepper, and smoked paprika evenly over the corn.
04 - Place corn on the prepared baking sheet in a single layer.
05 - Roast in the oven for 20 to 25 minutes, turning once halfway through, until golden and slightly charred.
06 - Remove corn from oven and allow to cool briefly before handling.
07 - Top with chopped fresh parsley or cilantro and serve with lime wedges for squeezing.

# Expert Suggestions:

01 -
  • It takes almost no effort but tastes like you spent way more time on it than you did.
  • The edges get caramelized and slightly charred in a way that boiling or steaming just cant match.
  • You can season it however you want and it still comes out delicious every single time.
02 -
  • Turning the corn halfway through is non-negotiable or youll end up with one golden side and one pale sad side.
  • If your corn looks dry before it gets charred, brush on more butter instead of cranking up the heat.
03 -
  • Use a pastry brush with silicone bristles so the butter doesnt soak in and waste half of it.
  • Let the corn sit at room temperature for a few minutes before roasting so it cooks more evenly.
  • If youre making this ahead, roast the corn and reheat it quickly under the broiler to crisp it back up.

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