Name: Garlic Butter Roasted Corn Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4-6 ears fresh corn, husked and cleaned; 1-2 tablespoons olive oil; ½ teaspoon salt; ¼ teaspoon black pepper; 6 tablespoons (¾ stick) unsalted butter, softened to room temperature; 3-4 cloves garlic, minced or pressed; 2 tablespoons fresh parsley, finely chopped; ¼ cup freshly grated Parmesan cheese (optional but recommended); ½ teaspoon salt; ¼ teaspoon black pepper; ¼ teaspoon red pepper flakes (optional, for heat); 1 teaspoon lemon zest (optional, for brightness); Extra Parmesan cheese; Fresh parsley, chopped; Lemon wedges

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There’s something absolutely irresistible about sweet corn roasted until golden and caramelized, then slathered with rich garlic butter that melts into every kernel. This Garlic Butter Roasted Corn is summer eating at its finest – simple, delicious, and bursting with flavor that’ll have everyone reaching for seconds. Whether you’re firing up the grill for a backyard barbecue, hosting a summer dinner party, or just want to elevate your weeknight meal, this easy corn recipe delivers restaurant-quality results every single time.

Forget plain boiled corn that tastes like, well, just corn. This recipe transforms humble corn on the cob into something truly special. The roasting process caramelizes the natural sugars in the corn, creating those amazing sweet, slightly charred spots that add depth and complexity. Then comes the garlic butter – a heavenly mixture of butter, fresh garlic, herbs, and a touch of Parmesan that turns each bite into pure comfort food bliss. It’s easy enough for a Tuesday night but impressive enough to serve at your Fourth of July celebration or Thanksgiving table.

Introduction to Garlic Butter Roasted Corn

Garlic Butter Roasted Corn is a simple yet spectacular side dish that features fresh corn on the cob roasted in the oven until tender and lightly caramelized, then generously brushed with homemade garlic herb butter. This recipe takes advantage of the natural sweetness of corn while adding layers of savory, buttery, garlicky goodness that makes it absolutely addictive.

This dish is perfect for literally any occasion. Serve it at summer cookouts alongside burgers and hot dogs, pair it with grilled steaks for an elevated dinner, or include it in your holiday spread next to turkey and ham. It’s also fantastic for potlucks since it travels well and can be served warm or at room temperature. Kids love it because it’s fun to eat and naturally sweet, while adults appreciate the sophisticated garlic butter flavors.

What makes this recipe truly special is its versatility and ease. Unlike grilled corn that requires you to stand over a hot grill, this oven-roasted version gives you perfect results with minimal hands-on time. The roasting method intensifies the corn’s flavor while creating those coveted caramelized bits that add texture and taste. And that garlic butter? It’s the kind of finishing touch that transforms a simple vegetable into something everyone remembers and requests again.

History & Background of Roasted Corn

Corn holds a treasured place in American culinary history, having been cultivated by Indigenous peoples for thousands of years before European colonization. Native Americans grew corn as one of the “Three Sisters” alongside beans and squash, and they taught early settlers how to plant, harvest, and prepare this versatile crop. Corn quickly became a staple food throughout the Americas and eventually spread worldwide.

The tradition of roasting corn dates back centuries to Indigenous cooking methods. Native Americans roasted corn directly in the embers of fires or over open flames, sometimes in the husk for protection and moisture. This cooking method brought out corn’s natural sweetness while adding a subtle smoky flavor that complemented the vegetable’s delicate taste. These ancient techniques laid the foundation for modern roasted and grilled corn preparations we enjoy today.

In Mexican cuisine, roasted corn evolved into the beloved street food known as “elote” – grilled corn on the cob slathered with mayonnaise, cotija cheese, chili powder, and lime juice. This flavor-packed preparation has influenced American corn recipes significantly, inspiring countless variations that add rich toppings and seasonings to elevate simple roasted corn.

American regional variations of corn preparation abound. In the South, corn is often boiled with butter and salt, while Midwestern farm communities celebrate sweet corn season with corn roasts and corn feeds – community gatherings centered around freshly picked corn. The coastal Northeast has clambakes where corn on the cob is steamed alongside seafood. These regional traditions all celebrate corn’s versatility and delicious simplicity.

The garlic butter preparation in this recipe represents a more contemporary American approach that combines classic French butter-based cooking techniques with America’s love affair with garlic. While garlic wasn’t traditionally paired with corn in early American cooking, the combination has become increasingly popular over the past few decades as American palates have embraced bolder, more diverse flavors. Today, garlic butter corn represents the perfect marriage of tradition and innovation – honoring corn’s place in American food culture while adding modern flavors that make it irresistible.

This oven-roasted method gained popularity as home cooks sought ways to enjoy roasted corn year-round without needing a grill. The high oven heat mimics the caramelization achieved on a grill while offering more control and consistency. It’s become especially popular for holiday meals and dinner parties where oven space is at a premium but you still want that delicious roasted flavor.

Why You’ll Love This Garlic Butter Roasted Corn Recipe

This isn’t just another corn recipe – it’s the corn recipe that’ll make you excited about vegetables. The combination of roasting’s caramelization with that incredible garlic butter creates something truly memorable. Every bite delivers sweetness from the corn, richness from the butter, savory depth from the garlic, and freshness from the herbs.

What sets this recipe apart is how it maximizes flavor while minimizing effort. You’re essentially roasting corn and making compound butter – both incredibly simple techniques that yield impressive results. The roasting concentrates the corn’s natural sugars and creates textural contrast with those slightly charred kernels, while the garlic butter adds complexity without overwhelming the corn’s delicate sweetness.

Here’s why this recipe will become your go-to corn preparation:

Incredibly easy – Just roast corn and brush with butter. Even beginner cooks can master this recipe on the first try
Ready in 30 minutes – From prep to table in half an hour, making it perfect for weeknight dinners
Minimal ingredients – Uses simple pantry staples you probably already have on hand
No grill required – Achieve that delicious roasted flavor right in your oven, any time of year
Naturally gluten-free and vegetarian – Accommodates many dietary preferences without modification
Kid-friendly – Children love corn on the cob, and the garlic butter makes it even more appealing
Budget-friendly – Fresh corn is affordable, especially during peak season, making this an economical side dish
Crowd-pleaser – Everyone loves this dish from kids to grandparents, making it perfect for family gatherings
Impressive presentation – Looks beautiful on the plate with golden corn and herb-flecked butter
Versatile – Pairs with everything from casual burgers to elegant prime rib
Great for meal prep – Roast multiple ears at once and enjoy throughout the week
Customizable – Easily adapt with different herbs, spices, or cheese to suit your preferences
Holiday-worthy – Elevates any holiday table from Easter to Thanksgiving to Christmas
No special skills needed – If you can turn on an oven and melt butter, you can make this recipe

Ingredient Notes

Understanding your ingredients helps you make smart choices and successful substitutions when needed. Here’s what you need to know:

Fresh Corn on the Cob – Look for corn with bright green, tightly wrapped husks and moist, golden silk at the top. The kernels should be plump and milky when pierced. Peak season is late summer, but fresh corn is available most of the year. You’ll need 4-6 ears depending on servings. Frozen corn on the cob can work in a pinch but won’t have quite the same sweetness and texture as fresh.

Butter – Unsalted butter is best because it lets you control the salt level. Use real butter, not margarine, for authentic flavor and richness. The butter should be softened to room temperature for easy mixing with the garlic and herbs. Plan on about 4-6 tablespoons (½ to ¾ stick) for 4-6 ears of corn.

Fresh Garlic – Minced fresh garlic is essential for that aromatic, pungent flavor. You’ll need 3-4 cloves, finely minced or pressed. Fresh garlic has superior flavor to jarred or powdered versions. The garlic should be fragrant and firm, not sprouting or soft.

Fresh Herbs – Parsley is classic and adds fresh, bright flavor without overwhelming the corn. Cilantro, chives, or basil also work beautifully. Use about 2 tablespoons of chopped fresh herbs. Dried herbs can substitute in a pinch (use 1 tablespoon dried for every 2 tablespoons fresh), but fresh is definitely preferred here.

Parmesan Cheese – Freshly grated Parmesan adds a salty, nutty, umami depth that takes this dish to the next level. It’s optional but highly recommended. Buy a block and grate it yourself for best results. About ¼ cup is perfect for 4-6 ears.

Olive Oil – A light coating of oil helps the corn roast and caramelize. Extra virgin olive oil works great, or use neutral oil like avocado or vegetable oil. You’ll need just 1-2 tablespoons.

Salt and Pepper – Simple seasonings that enhance all the other flavors. Use fine sea salt or kosher salt and freshly cracked black pepper for best results.

Optional Add-ins – Red pepper flakes for heat, lemon zest for brightness, smoked paprika for depth, or fresh lime juice for a Mexican-inspired twist. These are all wonderful ways to customize the flavor profile.

Equipment Needed

Having the right tools makes this recipe even easier. Here’s what you’ll need:

Large baking sheet – Choose one with a rim to contain any butter that drips. A half-sheet pan (18×13 inches) works perfectly for 4-6 ears of corn.
Aluminum foil or parchment paper – For easy cleanup. Line your baking sheet to catch any caramelized bits and butter drips.
Pastry brush or silicone basting brush – Essential for applying the garlic butter evenly over the corn. A silicone brush is easier to clean than natural bristles.
Sharp knife – For cutting corn husks and silk, and for removing corn from the cob if desired.
Cutting board – For husking the corn and any prep work.
Small bowl – For mixing your garlic butter. A microwave-safe bowl is convenient if you need to soften butter quickly.
Fork – For mixing and mashing the garlic into the softened butter.
Measuring spoons – For accurate measurements of seasonings and butter.
Tongs – Helpful for turning corn on the baking sheet if you want even browning on all sides.
Serving platter – A long rectangular platter is perfect for serving corn on the cob family-style.
Corn holders (optional) – Those fun little corn picks make eating easier and keep fingers cleaner, especially for kids.

Nutrition information is an estimate based on standard ingredients and may vary depending on specific brands used and whether optional ingredients are included.

Tips & Variations

Mexican Street Corn Style (Elote): After brushing with garlic butter, sprinkle corn with cotija cheese or feta, chili powder or Tajín seasoning, and squeeze fresh lime juice over the top. Add a dollop of Mexican crema or sour cream mixed with mayonnaise for authentic elote flavor.

Spicy Version: Add 1 teaspoon of your favorite hot sauce to the garlic butter, or increase the red pepper flakes to ½ teaspoon. For serious heat lovers, brush with sriracha butter or sprinkle with cayenne pepper.

Herb Variations: Try different herb combinations like cilantro and lime for a Mexican twist, rosemary and thyme for an earthy flavor, or basil and oregano for Italian-inspired corn. Fresh dill also works surprisingly well with corn.

Cheese Options: Instead of Parmesan, try crumbled feta, grated pecorino Romano, shredded sharp cheddar, or even blue cheese crumbles for adventurous eaters. Each cheese brings its own unique flavor profile.

Smoky Flavor: Add 1 teaspoon of smoked paprika to the garlic butter for a smoky taste that mimics grilled corn. You can also use smoked salt instead of regular salt.

Asian-Inspired: Swap butter for toasted sesame oil, add soy sauce and rice vinegar, and sprinkle with sesame seeds and sliced green onions. This creates a completely different but equally delicious flavor profile.

Bacon Lovers: Mix crispy bacon bits into the garlic butter or sprinkle crumbled bacon over the buttered corn. Everything’s better with bacon!

Sweet and Spicy: Add 1 teaspoon of honey or maple syrup to the garlic butter along with red pepper flakes for a sweet-heat combination.

Lighter Version: Use only 3 tablespoons of butter instead of 6, or substitute half the butter with olive oil. The flavor won’t be quite as rich but will still be delicious.

Off the Cob: Cut kernels off the roasted corn and toss with the garlic butter, then serve as a side dish in a bowl. This is great for meal prep or serving buffet-style.

Pro Chef Tips

Choose the freshest corn possible: The sugars in corn begin converting to starch the moment it’s picked, so fresher corn is noticeably sweeter and more tender. Buy from farmers’ markets when possible, and use corn within 1-2 days of purchase for peak flavor.

Don’t over-husk in advance: Keep corn in its husk until you’re ready to cook. The husk protects the kernels and helps retain moisture. If you must prep ahead, husk the corn and wrap tightly in damp paper towels, then store in a plastic bag in the refrigerator.

Room temperature butter is crucial: Softened butter mixes smoothly with garlic and herbs, creating a spreadable compound butter. Cold butter won’t incorporate properly, and melted butter will separate. If you forgot to soften butter, cut it into small pieces and microwave at 50% power in 5-second intervals, checking frequently.

Smash your garlic first: Before mincing, smash garlic cloves with the flat side of your knife to release oils and make chopping easier. This also helps distribute garlic flavor more evenly through the butter. For ultra-smooth garlic butter, use a microplane to grate the garlic instead of mincing.

Apply oil generously: A proper coating of oil prevents the corn from drying out during roasting and promotes even caramelization. Use your hands or a brush to ensure complete coverage of every kernel.

Don’t crowd the baking sheet: Leave space between ears of corn so hot air can circulate. Crowded corn steams rather than roasts, and you won’t get those delicious caramelized bits.

Embrace the char: Those darkened, slightly charred kernels aren’t mistakes – they’re flavor! They add a subtle smokiness and textural contrast. Don’t worry if some kernels look quite brown; they bring the most intense corn flavor.

Brush butter on hot corn: The heat of freshly roasted corn helps the butter melt immediately and seep between kernels. Cold corn won’t absorb butter as well, so brush while corn is straight from the oven.

Layer the butter: For maximum impact, brush with half the garlic butter immediately after roasting, let it soak in for a minute, then brush with the remaining butter. This double application ensures every kernel is coated.

Rest for a minute: After buttering, let the corn sit for 60 seconds before serving. This allows the butter to penetrate between kernels and the flavors to meld together.

Common Mistakes to Avoid

Mistake #1: Buying old corn. Corn that’s been sitting at the grocery store for days or weeks won’t be sweet or tender no matter how you cook it. Old corn has tough, starchy kernels that never quite become tender. Solution: Look for corn with bright green husks, moist golden silk, and plump kernels that release milky liquid when pierced. Shop at farmers’ markets during peak season (July-September) for the sweetest corn.

Mistake #2: Not removing all the silk. Those clingy silk strands are annoying to eat and can burn in the oven, creating bitter flavors. Many cooks give up trying to remove every strand, leaving some behind. Solution: After husking, rinse corn under cold running water while brushing with a clean vegetable brush or your hands. The water helps loosen stubborn silk. Alternatively, husk and clean corn, then microwave for 30 seconds to make silk easier to remove.

Mistake #3: Roasting at too low a temperature. Lower oven temperatures (350-375°F) steam the corn rather than roasting it, resulting in plain boiled corn without the caramelization and depth of flavor. Solution: Always roast at 425-450°F. This high heat concentrates the sugars and creates those delicious golden, slightly charred spots that make roasted corn special.

Mistake #4: Using cold or melted butter. Cold butter is impossible to mix with garlic and won’t spread evenly on corn. Melted butter runs right off the corn and pools on the baking sheet instead of clinging to kernels. Solution: Use butter that’s been at room temperature for 30-60 minutes. It should be soft enough to easily mix with a fork but still hold its shape. This is the perfect consistency for compound butter.

Mistake #5: Not turning the corn. Leaving corn in one position results in beautifully roasted sides and pale, steamed sides. Uneven cooking means uneven flavor. Solution: Set a timer and turn each ear every 8-10 minutes during roasting. Yes, it’s a bit hands-on, but it takes less than a minute and makes a huge difference in the final result. Use tongs to make turning quick and easy.

Storage & Meal Prep

Refrigerator Storage: Store leftover roasted corn in an airtight container in the refrigerator for up to 4-5 days. You can leave it on the cob or cut the kernels off – both methods work well. If storing on the cob, wrap each ear individually in aluminum foil or plastic wrap, then place in a container or zip-top bag.

Reheating Corn on the Cob: For best results, wrap corn in damp paper towels and microwave on high for 1-2 minutes until heated through. You can also reheat in a 350°F oven wrapped in foil for 10-15 minutes. Brush with a little extra butter after reheating to refresh the flavor.

Reheating Cut Kernels: Reheat corn kernels in a skillet over medium heat with a pat of butter, stirring occasionally until warmed through (about 5 minutes). You can also microwave in a covered dish with a tablespoon of water for 1-2 minutes, stirring halfway through.

Meal Prep Strategy: Roast a large batch of corn during weekend meal prep. Cut kernels off the cob and store in meal prep containers. Use throughout the week in salads, grain bowls, tacos, soups, or as a quick side dish. The roasted flavor holds up beautifully for days.

Texture Changes: Reheated corn won’t be quite as crisp as freshly roasted, but it still tastes delicious. The kernels may soften slightly, but the caramelized flavor remains intact.

Using Leftover Corn: Transform leftover roasted corn into corn salad (add tomatoes, avocado, and lime), corn soup, corn fritters, quesadilla filling, pasta add-in, or salsa ingredient. The roasted flavor adds depth to any dish.

Garlic Butter Storage: Leftover garlic butter keeps in the refrigerator for up to 2 weeks or can be frozen for up to 3 months. Shape it into a log using plastic wrap, slice off pats as needed, and use on bread, vegetables, meats, or seafood.

Make-Ahead & Freezer Notes

Advance Preparation: You can make the garlic butter up to 3 days ahead. Store it covered in the refrigerator, then bring to room temperature 30 minutes before using. You can also husk and clean the corn up to 1 day ahead – wrap cleaned ears in damp paper towels, place in a plastic bag, and refrigerate.

Can Roasted Corn Be Frozen? Yes! Roasted corn freezes very well, especially if you cut the kernels off the cob. Cool completely after roasting, cut kernels from cobs if desired, and freeze in freezer-safe bags or containers for up to 6 months. Corn on the cob can also be frozen but takes up more freezer space.

Freezing Method: For best results, spread roasted corn kernels in a single layer on a baking sheet and freeze until solid (about 2 hours). Then transfer to freezer bags, removing as much air as possible. This prevents kernels from freezing into one solid block and allows you to remove just the amount you need.

Thawing: Frozen roasted corn doesn’t need to be thawed before using. Add frozen kernels directly to soups, casseroles, or skillets. If using as a side dish, reheat from frozen in a skillet with butter over medium heat, stirring occasionally until heated through.

Freezing Corn on the Cob: Wrap each cooled, roasted ear individually in plastic wrap, then place in freezer bags. Thaw in the refrigerator overnight before reheating. The texture won’t be quite as crisp as fresh, but it’s still delicious and much better than plain frozen corn.

Best Reheating Method for Frozen: Add frozen corn kernels to a hot skillet with a tablespoon of butter or olive oil. Cook over medium heat, stirring occasionally, for 5-7 minutes until heated through. Season with salt and pepper. The kernels will taste remarkably fresh.

Make-Ahead for Parties: Roast corn up to 2 hours ahead, leave at room temperature, and reheat just before serving. Alternatively, roast corn fully, cut off kernels, and serve as a warm corn salad dressed with lime, cilantro, and cheese – this actually tastes better at room temperature.

Serving Suggestions

Perfect Pairings – Proteins: This corn pairs beautifully with grilled steaks, barbecue ribs, roasted or fried chicken, grilled salmon, pulled pork sandwiches, hamburgers and hot dogs, grilled shrimp skewers, or smoked brisket. The sweet corn complements both bold barbecue flavors and simple grilled meats.

Complementary Side Dishes: Serve alongside coleslaw, baked beans, potato salad, macaroni and cheese, Caesar salad, grilled vegetables, cornbread or biscuits, or watermelon slices for a complete summer feast.

Holiday Menus: Add this corn to your Thanksgiving table alongside turkey, Easter dinner with ham, Fourth of July cookout, Labor Day barbecue, or Christmas feast. The garlic butter makes it fancy enough for holidays while remaining crowd-pleasing and easy.

Casual Meals: Perfect for weeknight dinners with grilled chicken breasts, taco night (use corn as a side or cut kernels for tacos), pizza night, sandwich night, or soup and salad dinners. Corn adds color, flavor, and nutrition to simple meals.

Beverage Pairings: Serve with iced tea (sweet or unsweet), lemonade, cold beer, chilled white wine (Sauvignon Blanc or Chardonnay), sangria, or mojitos for summer gatherings. For kids, try fruit-infused water or lemonade.

Complete Cookout Menu: Build the ultimate summer spread: Garlic Butter Roasted Corn, grilled burgers or hot dogs, watermelon salad, coleslaw, baked beans, potato chips, and brownies or s’mores for dessert.

Elegant Dinner Party: Elevate your menu with grilled ribeye steaks, this garlic butter corn, roasted asparagus, loaded baked potatoes, arugula salad with balsamic, and finish with key lime pie.

Presentation Ideas: Serve corn on a long rectangular platter lined with fresh herbs, arrange ears in a rustic basket lined with a colorful napkin, or for casual gatherings, pile corn in a large bowl and let guests serve themselves. Provide small bowls of extra garlic butter for those who want more.

Frequently Asked Questions (FAQs)

Q: Can I make this recipe without an oven?
A: Absolutely! Grill corn over medium-high heat for 10-15 minutes, turning frequently, until charred and tender. You can also boil corn for 5-7 minutes until tender, drain thoroughly, then brush with garlic butter. Air fryer also works – cook at 400°F for 12-15 minutes, turning halfway. The oven method is convenient and consistent, but these alternatives all work well.

Q: What if I don’t have fresh corn? Can I use frozen?
A: Yes, frozen corn on the cob works in a pinch. Thaw completely and pat very dry with paper towels before roasting, as excess moisture prevents proper caramelization. Roast for 15-20 minutes instead of 20-25 since frozen corn is partially cooked. Fresh corn is definitely superior in flavor and texture, but frozen works when fresh isn’t available or affordable.

Q: How do I know when the corn is done roasting?
A: Perfectly roasted corn is tender when pierced with a fork, has golden yellow kernels, and displays some caramelized brown spots. The kernels should look slightly shriveled and have deepened in color. If corn is still pale yellow with no browning after 25 minutes, increase oven temperature to 450°F and roast 5 more minutes. Trust your eyes – those golden, slightly charred spots mean perfect roasted corn!

Q: Can I prep the garlic butter in advance?
A: Definitely! Make the garlic butter up to 3 days ahead and store covered in the refrigerator. You can even freeze it for up to 3 months. Roll softened garlic butter into a log using plastic wrap or parchment paper, twist the ends, and refrigerate or freeze. When ready to use, slice off rounds and bring to room temperature, or microwave briefly (10-15 seconds) to soften slightly.

Q: Is there a way to make this recipe dairy-free?
A: Yes! Substitute vegan butter (Earth Balance works great) for regular butter and omit the Parmesan cheese, or use nutritional yeast for a cheesy flavor without dairy. The garlic, herbs, and roasted corn flavor still shine through. You can also brush corn with olive oil mixed with garlic, herbs, and a pinch of nutritional yeast for a delicious dairy-free option.

Q: Why does my corn sometimes turn out tough and chewy?
A: This usually means the corn was old before cooking. Once picked, corn’s natural sugars convert to starch, making kernels tough and less sweet. Unfortunately, no cooking method can restore the tender sweetness of fresh corn. Solution: Always buy the freshest corn possible, preferably from farmers’ markets during peak season, and cook within 1-2 days of purchase. Look for bright green husks, moist silk, and plump kernels.

Q: Can I cut the corn off the cob before roasting?
A: While you can roast loose kernels, they won’t develop the same caramelization as corn on the cob. If you prefer kernels off the cob, roast the whole ears first, then cut kernels off afterward and toss with garlic butter. Alternatively, sauté cut kernels in a hot skillet with oil for 8-10 minutes to achieve similar caramelization, then toss with garlic butter.

Q: How much corn should I plan per person?
A: Most adults will eat 1 to 1.5 ears of corn as a side dish, depending on what else you’re serving. For a cookout with lots of sides, plan 1 ear per person. For a lighter meal where corn is a main side, plan 1.5 to 2 ears per person. Kids typically eat half to one full ear depending on age.

Conclusion

And there you have it – everything you need to make the most delicious Garlic Butter Roasted Corn that’ll have everyone at your table asking for the recipe! This simple side dish proves that you don’t need complicated techniques or fancy ingredients to create something truly special. With just fresh corn, a few pantry staples, and about 30 minutes, you can serve up golden, caramelized corn that

tastes like it came from a high-end restaurant.

The beauty of this recipe lies in its perfect balance of simplicity and sophistication. The roasting brings out corn’s natural sweetness while creating those irresistible caramelized spots, and that garlic herb butter adds layers of flavor that transform humble corn into something extraordinary. It’s the kind of dish that works equally well at casual backyard barbecues and elegant holiday dinners.

I hope this becomes one of those recipes you turn to again and again throughout the year – not just during corn season, but whenever you want a side dish that’s guaranteed to impress. Whether you’re feeding picky kids, hosting a crowd, or just treating yourself to something delicious, this Garlic Butter Roasted Corn delivers every single time.

Ready to make this amazing corn? I’d love to hear how it turns out for you! Leave a comment below with your results, any fun variations you tried, or questions you have. Did your family devour it? Did you serve it at a party and get rave reviews? I want to hear all about it! Don’t forget to save this recipe to your Pinterest boards so you can find it easily whenever corn is on the menu. Share it with your friends who love easy, delicious side dishes – they’ll definitely thank you!

Now grab some fresh corn, preheat that oven, and get ready for the best corn you’ve ever tasted. Happy cooking, and here’s to many delicious summer (and year-round!) meals ahead!

Garlic Butter Roasted Corn Recipe – The Best Side Dish for Any Meal!

Introduction to Garlic Butter Roasted Corn

History & Background of Roasted Corn

Why You’ll Love This Garlic Butter Roasted Corn Recipe

Ingredient Notes

Equipment Needed