Roasted Corn with Butter (Printable)

Tender corn on the cob roasted to a golden finish with creamy butter and flavorful spices.

# What You Need:

→ Vegetables

01 - 4 ears fresh corn on the cob, husked and silk removed

→ Dairy

02 - 4 tablespoons unsalted butter, softened

→ Seasonings

03 - 1 teaspoon sea salt, or to taste
04 - ½ teaspoon freshly ground black pepper
05 - ½ teaspoon smoked paprika (optional)
06 - 1 tablespoon chopped fresh parsley (optional, for garnish)

# How to Make It:

01 - Preheat the oven to 425°F or prepare the grill to medium-high heat.
02 - Place the husked corn directly on a baking sheet for the oven or on grill grates.
03 - Cook the corn, turning occasionally, for 20 to 25 minutes until kernels are tender and lightly charred.
04 - Remove corn from heat and spread 1 tablespoon of softened butter over each ear while still hot.
05 - Sprinkle with sea salt, black pepper, and smoked paprika if desired.
06 - Top with chopped fresh parsley and serve immediately.

# Expert Tips:

01 -
  • Ready in under 30 minutes with ingredients you probably already have.
  • The charred bits mixed with melting butter create a flavor that feels indulgent but tastes honest.
  • Works perfectly whether you're cooking outdoors or using your oven on a rainy day.
02 -
  • Moisture is the enemy of char—make sure your corn is completely dry before it hits the heat, or you'll steam instead of roast.
  • Turning the corn regularly prevents one side from burning while the other stays pale, and it's the turning that builds those deep flavors.
03 -
  • Brushing the corn lightly with oil before roasting helps it develop deeper color and prevents drying.
  • If you want extra punch, mash fresh herbs like cilantro or basil into the softened butter before spreading it on—compound butter transforms this into something restaurant-worthy with almost no extra effort.

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