🌽 Irresistible Oven-Roasted Buttery Corn on the Cob
📝 Description:
Sweet, juicy corn on the cob, roasted to golden perfection and smothered in a spiced, creamy butter sauce that melts into every kernel. This dish is buttery, bold, and utterly addictive. Whether served at a cookout, potluck, or weeknight dinner, expect it to disappear fast. Fair warning: you won’t be able to stop at one.
🧄 Ingredients:
- 6–8 ears of corn, halved (or 12 mini halves)
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 cup mayonnaise (or sour cream for a tangy twist)
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper (optional for heat)
- 2 tbsp chopped parsley or cilantro
- Salt and pepper to taste
- Optional: grated Parmesan or Cotija cheese for topping
🍽 Servings:
Makes 12 pieces (about 6 full cobs halved)
⏱ Time:
- Prep: 10 minutes
- Cook: 25 minutes
- Total: ~35 minutes
🔧 Instructions:
- Preheat oven to 400°F (200°C). Line a baking sheet with foil.
- Boil or steam corn for 5 minutes if using fresh ears (optional for extra juiciness).
- Mix the sauce: In a bowl, combine melted butter, mayo, paprika, garlic powder, onion powder, cayenne, parsley, salt, and pepper.
- Place corn on the foil-lined tray, then brush or spoon the buttery sauce generously over each piece.
- Roast in oven for 20–25 minutes, turning once halfway, until golden and lightly charred.
- Optional: Sprinkle with cheese while hot and a squeeze of lime juice for a street-corn vibe.
- Serve hot and messy! Have napkins ready — it’s worth it.
💡 Notes & Tips:
- Spice level: Adjust cayenne or skip it entirely for a milder version.
- Don’t skip the foil! It makes cleanup easy and helps trap flavor.
- Make it grilled: Toss corn on the grill instead of oven-roasting for smoky flavor.
- Serving idea: Slice off the kernels after roasting and toss into salads or tacos!
🧠 Nutritional Info (Per half ear, est.):
- Calories: ~130
- Fat: 10g
- Carbs: 10g
- Protein: 2g
- Fiber: 2g
- Sodium: ~150mg
✅ Benefits:
- 🌽 Rich in fiber and antioxidants
- 🍴 Easy to prep in big batches
- 💥 Customizable spice and creaminess
- 😋 Family & party favorite — kid-approved!
- 🧈 Satisfying & indulgent without being fried
❓ Q/A:
Q: Can I make this ahead of time?
A: You can prep the sauce and parboil the corn in advance. Roast or grill just before serving for best results.
Q: Can I make this vegan?
A: Yes! Use vegan mayo and plant-based butter.
Q: What other toppings work?
A: Try chili lime seasoning, lemon zest, smoked paprika, or drizzle with hot honey for a unique spin.
Q: Can I use frozen or canned corn?
A: Frozen corn on the cob works great. Thaw and roast. Canned corn can be used for off-the-cob skillet version.