Roasted Corn

Roasted Corn

High heat roasting turns fresh corn kernels sweet, smoky, and lightly charred.

Total 30 min Makes 4 servings Calories 140/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher, Kosher for passover

Allergens

Dairy

Whole ears are roasted in a hot oven until the kernels turn tender and caramelized at the edges. A simple butter and salt finish lets the natural sweetness of the corn come through, making it a quick side for weeknight dinners or summer cookouts.

Ingredients

  • 4 ears corn, husked
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 lime, cut into wedges, for serving

Method

  1. Preheat the oven to 425°F. Line a baking sheet with foil or parchment paper.

  2. Pat the corn ears dry and arrange them in a single layer on the prepared baking sheet.

  3. Brush each ear evenly with the melted butter, then sprinkle with salt and pepper.

  4. Roast the corn, turning the ears halfway through, until the kernels are tender and lightly charred in spots, 20 to 25 minutes.

  5. Remove the corn from the oven and let cool for 5 minutes before handling.

  6. Serve warm with lime wedges on the side.

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    Roasted Corn

    Whole ears are roasted in a hot oven until the kernels turn tender and caramelized at the edges. A simple butter and salt finish lets the natural sweetness of the corn come through, making it a quick side for weeknight dinners or summer cookouts.

    30 min 4 servings 140 cal

    Ingredients

    • 4 ears corn, husked
    • 2 tablespoons unsalted butter, melted
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper, freshly ground
    • 1 lime, cut into wedges, for serving

    Method

    1. 1

      Preheat the oven to 425°F. Line a baking sheet with foil or parchment paper.

    2. 2

      Pat the corn ears dry and arrange them in a single layer on the prepared baking sheet.

    3. 3

      Brush each ear evenly with the melted butter, then sprinkle with salt and pepper.

    4. 4

      Roast the corn, turning the ears halfway through, until the kernels are tender and lightly charred in spots, 20 to 25 minutes.

    5. 5

      Remove the corn from the oven and let cool for 5 minutes before handling.

    6. 6

      Serve warm with lime wedges on the side.