Description
This Honey Butter Roasted Corn is a simple yet spectacular side dish featuring tender corn on the cob glazed with a sweet and savory honey butter mixture, then roasted to caramelized perfection. Perfect for summer BBQs, holiday dinners, or any time you want to elevate your corn game!
Ingredients
Scale
- 6 ears of fresh corn, husked and cleaned
- 6 tablespoons unsalted butter, softened
- 3 tablespoons honey
- 1 teaspoon fine sea salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder (optional)
- ¼ teaspoon smoked paprika (optional)
- Fresh parsley or cilantro for garnish (optional)
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with aluminum foil or parchment paper for easier cleanup. This temperature is perfect for caramelizing without burning.
- Prepare the honey butter mixture by combining the softened butter, honey, salt, pepper, and any optional seasonings in a small bowl. Mix thoroughly until well combined and smooth. The mixture should be spreadable but not liquidy.
- Prepare the corn by rinsing each ear under cold water and patting completely dry with paper towels. Remove any remaining silk strands. If desired, cut each ear in half for easier handling and serving.
- Coat the corn generously by using a pastry brush or the back of a spoon to spread the honey butter mixture evenly over each ear of corn. Make sure to coat all sides thoroughly—don’t be shy with that delicious glaze! Reserve about 2 tablespoons of the mixture for basting.
- Arrange corn on the baking sheet in a single layer, making sure the ears aren’t touching. This allows the heat to circulate and creates even roasting.
- Roast for 15-20 minutes, turning the corn every 5-7 minutes and basting with the remaining honey butter mixture. The corn is done when it’s tender and has beautiful golden-brown caramelized spots. Some kernels may slightly char—that’s perfect!
- Let rest for 2-3 minutes before serving. This allows the glaze to set slightly. Garnish with fresh herbs if desired and serve immediately while hot.
Notes
- For sweeter corn, add an extra tablespoon of honey to the butter mixture
- Spice lovers can add ½ teaspoon of cayenne pepper or red pepper flakes
- The honey butter can be made up to 3 days ahead and stored in the refrigerator
- If corn starts browning too quickly, cover loosely with foil for the remaining cooking time
- For grilled version, prepare the same way but grill over medium-high heat for 12-15 minutes, turning
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 ear of corn
- Calories: 215
- Sugar: 9g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg