Smoky Roasted Corn Cob (Printable)

Golden roasted corn on the cob with buttery, smoky seasoning and fresh herb garnish.

# What You'll Need:

01 - 4 ears fresh corn on the cob, husked

02 - 2 tablespoons unsalted butter, melted

03 - 1 teaspoon kosher salt

04 - ½ teaspoon freshly ground black pepper

05 - ½ teaspoon smoked paprika (optional)

06 - 2 tablespoons chopped fresh parsley or cilantro

07 - 1 lime, cut into wedges

01 - Preheat oven to 425°F and line a baking sheet with parchment paper or aluminum foil.

02 - Generously brush each ear of corn with melted butter.

03 - Sprinkle corn evenly with kosher salt, freshly ground black pepper, and smoked paprika if using.

04 - Place the prepared ears on the lined baking sheet in a single layer.

05 - Roast in the preheated oven for 20 to 25 minutes, turning halfway through, until golden and slightly charred.

06 - Remove from oven and allow corn to cool briefly before serving.

07 - Garnish with chopped fresh parsley or cilantro and a squeeze of lime juice if desired.

01 -

It tastes like summer but works year-round, and the charred edges give you that grilled flavor without firing up the grill.
Your guests will genuinely ask for the recipe, which never gets old.
The whole thing takes less time than scrolling through your phone, and somehow tastes like you spent hours on it.

02 -

Wet corn steams instead of roasts, so pat it completely dry before brushing with butter or it'll be soggy no matter how long you cook it.
Turning halfway through is non-negotiable if you want even charring; forgotten corn ends up pale on one side and bitter on the other.

03 -

Don't skip patting the corn dry; moisture is the enemy of a crispy, charred exterior and will leave you disappointed.
If you're feeding a crowd, roast in batches or use two baking sheets rather than crowding one; corn needs space to breathe and crisp up properly.