Ever since I was a little kid, I’ve loved the flavor of corn. Sweet and tender kernels served with a pat of butter take me right back to childhood. If you want to learn how to roast corn, you’ve come to the right place!
My mom always made boiled corn on the cob. I’ve found that roasting this vegetable kicks it into overdrive. The caramelization you can get from charring some of the kernels at the end is simply divine.
Here are the tips that keep in mind when making roasted corn:
First, shuck or remove the husks off of your corn. This can be done by peeling back the green husks starting at the end with the silks. Remove any of the fine silks when finished.
Second, I prefer to serve it on the cob, so I roast it in foil to prevent the kernels from drying out.
Third, if you cook the corn uncovered to finish, it will develop browned or blackened areas on the outermost edges where it develops a crispy char. This does not happen as much when the corn is roasted while fully covered.
If you stop roasting before this color change, you will miss out on the flavors and texture that make this technique so delicious.
How To Roast Corn
Here are the simple step-by-step instructions on how to roast corn:
Prep the oven: Preheat your oven to 425°F.
Prep the corn: Remove the husks and silk from the corn. Wrap each ear in aluminum foil and place them on a sheet pan.
Roast for 12 minutes, then turn each ear over and roast for another 12 minutes. They are finished when tender.
Roasted Corn on the Cob
Note: If you want to get the most out of the browned and blackened bits when making roasted corn on the cob, you can uncover the top of each ear at the halfway point. Seriously, give it a try.
This vegetable is fabulous with nothing more than salt and butter. But, I also like it with a sprinkling of pepper too. And, there’s something special about spicing it up with a mix of paprika, cumin, and cayenne.
Buttering corn on the cob can be a mess, my kids LOVE this little gadget, and I love no mess. It comes in handy if you need a little extra butter on your roasted corn.
How to Roast Corn
- 6 ears corn
- 3 tablespoons butter
- ½ teaspoon kosher salt adjust to taste
- ¼ teaspoon freshly ground pepper adjust to taste
- Preheat the oven to 425°F. Wrap each ear of corn in foil.
- Place the wrapped corn on a large sheet pan. Roast for 12 minutes, turn each ear over, and continue roasting for an additional 12 minutes.
- Remove from the oven and carefully open the foil wrapped corn. Top each ear with ½ tablespoon of butter and season with pepper and additional salt, if desired.