Roasted Corn Recipe

Time35m

Serves4

Make Roasted Corn Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Preheat
Preheat your oven to 425°F (220°C). If using a grill, preheat to medium-high (about 400–450°F / 200–230°C).
2
Prepare corn
Husk the corn: remove outer green husks and silk. Rinse the ears under cold water and pat dry with a kitchen towel.
3
Season
Brush each ear of corn all over with olive oil (about 1/2 tbs per ear). Sprinkle evenly with kosher salt and freshly ground black pepper.
4
Roast
Oven method: Place the seasoned ears on a rimmed baking sheet in a single layer. Roast in the preheated oven for 20–25 minutes, turning every 7–8 minutes so all sides develop light brown spots and some char. Grill method: Place corn directly on the grill grates and cook 10–15 minutes, turning every 2–3 minutes until evenly charred in spots and tender when pierced with a fork.
5
Check doneness
Test by piercing a kernel with a small knife — it should be tender and release a milky juice. If still too firm, continue roasting or grilling a few minutes more.

6
Melt butter
While the corn finishes, melt the unsalted butter in a small saucepan over low heat or in a microwave-safe bowl for 20–30 seconds until just melted.
7
Coat and dress
When corn is done, remove from oven or grill and place on a platter. Brush each ear with melted butter, then drizzle with fresh lime juice.
8
Garnish
Sprinkle chopped cilantro evenly over the corn, then dust with grated cotija or Parmesan and a light sprinkle of smoked paprika (or chili powder) for color and smoky heat. Taste and add a pinch more salt or a squeeze of lime if desired.
9
Serve
Serve immediately while hot. Leftover corn can be cut from the cob and used in salads or salsas.