roasted corn recipes

Spread the love

roasted corn recipes

this most amazing oven roasted corn is outrageous! It’s almost hard to believe because it is so ridiculously simple to make, as well! Hot out of the oven, you must top it off with some butter, salt and pepper.

roasted corn

Freshly harvested corn tends to be the sweeter that some days-old ones. Because once it is harvested, the sugar in it starts to turn to starch. So choose the ones with the husk tightly hugging the cob and have nice green color.
Feel the kernel through the husk. What you are looking for are swollen and full kernels, not hollow.
Inspect the tassels (hairs), they should be brown and sticky to the touch. Old corn will have black or dry tassel.

Take a small peek at the inside of the tip of the husk and make sure they are almost filled out. Three-quarter of an inch of undeveloped kernel at the tip usually means softer kernel. Too-developed corn might have a harder skin.

roasted corn

roasted corn recipes

Now if you are not able to cook your fresh corns ASAP, it will be ok to store them in the fridge for up to 4-6 days. Keep the husk intact as this will keep the corn moist but don’t store them packed in a bag. Use a paper bag or newspaper to wrap them with. The cool temperature will slow than the starch production and will keep them sweet longer.


white bread recipes

homemade milk vegetable soup

cashew chicken recipes

potato corn soup with Bacon

chicken lo mein

sausage peas recipes

chicken vegetable lo mein

roasted corn
Pin Recipe
Print Recipe

roasted corn recipes

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Appetizer
Cuisine: American
Servings: 3 corn
Calories: 89kcal
Author: berg


  • 3 ears of corn husks removed
  • Unsalted butter as needed
  • 1/2 Tablespoon sea salt
  • 1 Tablespoons fresh black pepper
  • Optional garnishes:
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon chili powder optional


  • Preheat oven to 400º F and line a baking sheet with aluminum foil.
  • Season your corn generously with salt and pepper, then add garlic and onion powders, and chili powder, if using. Place corn on lined baking sheet and top with pats of butter.
  • Bake for 20 minutes , remove from oven flip the corn and add the second half of the butter mixture. Bake an additional 10-15 minutes or until starting to brown.Turn corn occasionally during the second half of baking. Sprinkle with more pepper or butter as desired
    roasted corn
  • Remove from oven and enjoy!
    roasted corn


Calories: 89kcal | Carbohydrates: 20g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 1183mg | Potassium: 282mg | Fiber: 3g | Sugar: 6g | Vitamin A: 267IU | Vitamin C: 6mg | Calcium: 9mg | Iron: 1mg

Spread the love

Leave a Reply

Your email address will not be published. Required fields are marked *