Description
A simple and delicious side dish featuring oven-roasted corn on the cob, with juicy kernels and a lightly caramelized flavor enhanced by butter and seasonings.
Ingredients
- 4 ears corn on the cob, husked
- 2 tablespoons butter or olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon paprika or chili powder (optional)
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Brush each ear of corn with butter or olive oil.
- Season with salt, black pepper, and optional spices like garlic powder and paprika.
- Place the corn directly on a baking sheet or wrap in foil for a softer texture.
- Roast for 25–30 minutes, turning halfway through for even cooking.
- Remove from the oven and add extra butter or sprinkle fresh herbs if desired.
- Serve warm.
Notes
- Wrap corn in foil to retain moisture and create a softer texture.
- Use smoked paprika for a deeper, smoky flavor.
- Try adding lime juice or grated cheese for extra flavor.
- Frozen corn can be used if thawed first.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 ear
- Calories: 150 kcal
- Sugar: 6 g
- Sodium: 200 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 10 mg
