Roasted Corn with Butter

There's something magical about the smell of corn hitting a hot grill on a summer afternoon—kernels bursting with steam, the butter starting to sizzle before it even touches down. I learned to make this dish the way my neighbor taught me years ago, standing barefoot in her kitchen with ears of corn still warm from the farmer's market, and I've been hooked ever since. It's become the one side dish I can make without thinking, yet it still manages to taste like a small celebration every single time.

I made this for my sister's backyard dinner last July, and what I remember most isn't the recipe itself—it was watching someone's face light up when they bit into an ear and got that perfect balance of sweetness and char. A simple gesture of buttering corn hot off the grill somehow became the thing people talked about most that evening.

Ingredients

• 4 ears fresh corn on the cob, husked and silk removed: Look for corn that feels heavy for its size, with kernels that are plump and milky when you pierce them slightly. Fresh really does make the difference here.
• 4 tablespoons unsalted butter, softened: Softened butter melts into the warm kernels effortlessly, coating every crevice. Regular salted butter works too if that's what you have.
• 1 teaspoon sea salt: Sea salt dissolves better than table salt and tastes a touch cleaner against the natural sweetness.
• ½ teaspoon freshly ground black pepper: Grind it fresh if you can—it wakes up everything it touches.
• ½ teaspoon smoked paprika (optional): This adds a whisper of smokiness that doubles down on the roasted flavor, but skip it if you prefer pure corn.
• 1 tablespoon chopped fresh parsley (optional, for garnish): A small handful of green brings life to the plate and adds a subtle herbal finish.

Instructions

Get your heat ready:

Preheat your oven to 425°F (220°C) if you're going that route, or fire up your grill to medium-high. Either way, you want real heat—this is what creates those beautiful caramelized spots.

Prepare the corn:

Place the husked ears directly on your baking sheet or grill grates. Don't crowd them; give each ear room to breathe so the heat can work evenly.

Let it roast:

Turn the corn every few minutes for 20 to 25 minutes, letting the kernels get tender and develop those dark, charred patches. You'll know it's done when the kernels are golden and you can smell that nutty, toasted sweetness.

Finish it hot:

Pull the corn off the heat while it's still steaming, then spread 1 tablespoon of butter over each ear while the heat helps it melt in. Watch it glisten as the butter seeps into the warmth.

Season generously:

Sprinkle salt, pepper, and paprika across each ear. A light hand makes it taste intentional; an uneven dusting makes it taste alive.

Serve with love:

Scatter parsley over the top if using, and get it to the table while everything is still hot and the butter is still pooling slightly on the surface.

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There was a moment during my nephew's first summer visit when he sat at my table eating this corn, butter running down his chin, not saying a word because his mouth was too busy. That's when I realized this isn't a side dish at all—it's a small way of saying I'm glad you're here.

Oven vs. Grill: Which Should You Choose?

The grill gives you more drama—those deeper char marks and a smokiness that feels intentional. The oven is quieter, more forgiving, and works beautifully in winter or when you're not in the mood for outdoor cooking. Both deliver that tender kernel and melting butter moment that matters most. Pick whichever one feels natural to you right now.

Variations That Still Feel Like This Dish

I've added lime zest and a pinch of chili powder to the butter before spreading it. I've wrapped the corn in foil partway through roasting to keep it softer if I was feeding someone who preferred that texture. Once I grated fresh parmesan over everything and it became a different thing entirely—still perfect, just dressed up a little.

What Makes This Worth Making Again

Corn this simple teaches you something about cooking: the best results usually come from letting good ingredients be themselves instead of trying to fix them. This dish proves that.

• If your corn is truly fresh, it barely needs seasoning—let the sweetness shine.
• The butter should melt completely, not sit on top in a slick, so apply it to warm corn every time.
• Serve this right away, because corn doesn't hold onto its heat or moisture like heartier vegetables do.

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This is the kind of recipe that reminds you why you cook at all. Make it often, and share it generously.

Recipe FAQs

→ How long should I roast corn for best texture?

Roast or grill corn for 20-25 minutes until kernels are tender and lightly charred, turning occasionally for even cooking.

→ Can I add other seasonings besides salt and pepper?

Yes, smoked paprika adds a subtle smoky flavor, and fresh parsley offers a bright, herbal finish.

→ What is the best way to apply butter on hot corn?

Spread softened butter evenly over hot corn immediately after roasting to melt it into the kernels for rich flavor.

→ Is it possible to prepare this on a grill?

Absolutely, grilling on medium-high heat works well, adding a smoky char that enhances the taste.

→ Are there options for dairy-free butter substitutes?

Plant-based butters can be used as a dairy-free alternative without compromising the creamy texture.