Description
This Garlic Butter Roasted Corn features fresh corn on the cob roasted until tender and caramelized, then generously brushed with a homemade garlic herb butter that melts into every kernel. It’s simple, delicious, and guaranteed to be the star of any meal!
Ingredients
Scale
For the Corn:
- 4-6 ears fresh corn, husked and cleaned
- 1-2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Garlic Butter:
- 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)
For Garnish:
- Extra Parmesan cheese
- Fresh parsley, chopped
- Lemon wedges
Instructions
- Preheat your oven: Position rack in the center of your oven and preheat to 425°F (220°C). Line a large baking sheet with aluminum foil or parchment paper for easy cleanup.
- Prepare the corn: Remove husks and silk from the corn. Rinse under cold water and pat dry with paper towels. Check carefully for any remaining silk strands and remove them.
- Season the corn: Place corn on the prepared baking sheet. Brush each ear lightly with olive oil, making sure to coat all sides. Sprinkle with salt and pepper, rolling the corn to distribute seasonings evenly.
- Roast the corn: Place the baking sheet in the preheated oven. Roast for 20-25 minutes, turning the corn every 8-10 minutes with tongs for even browning. The corn is done when kernels are tender and you see golden, slightly caramelized spots on the corn. Some kernels may char slightly – this is perfect and adds great flavor.
- Make the garlic butter: While corn is roasting, prepare your garlic butter. In a small bowl, combine softened butter, minced garlic, chopped parsley, Parmesan cheese (if using), salt, pepper, and red pepper flakes (if using). Mix thoroughly with a fork until all ingredients are well incorporated and the mixture is smooth. If adding lemon zest, mix it in now.
- Combine and serve: Remove roasted corn from the oven. While corn is still hot, generously brush each ear with the garlic butter mixture, making sure to coat all sides. Use all the butter – don’t be shy! The butter will melt into the hot corn kernels.
- Garnish and enjoy: Transfer buttered corn to a serving platter. Sprinkle with extra Parmesan cheese and fresh parsley if desired. Serve immediately with lemon wedges on the side for squeezing over the corn. Provide plenty of napkins – this is deliciously messy eating!
Notes
- Corn selection: Choose corn with bright green husks and moist silk. The kernels should be plump and tightly packed. Press a kernel with your fingernail – it should release milky liquid if fresh.
- Even roasting: Turn the corn every 8-10 minutes for uniform caramelization. Don’t skip this step or you’ll have unevenly cooked corn.
- Butter temperature matters: Make sure butter is truly softened (not melted) so it mixes well with garlic and herbs. Leave it at room temperature for 30-60 minutes before making the garlic butter.
- Make extra garlic butter: This garlic butter is amazing, so consider doubling the recipe. Use extra on bread, steamed vegetables, baked potatoes, or grilled meats.
- Broiler option: For extra caramelization, turn on the broiler for the last 2-3 minutes of cooking. Watch carefully to prevent burning.
- Cut corn off the cob: If serving to young children or for easier eating, carefully cut kernels off the cob after buttering and serve in a bowl.
- Dairy-free version: Use vegan butter and omit the Parmesan cheese, or use nutritional yeast for a cheesy flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 ear of corn
- Calories: 235
- Sugar: 6g
- Sodium: 285mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg