Garlic Butter Roasted Corn (Printable)

Sweet corn roasted with garlic butter and herbs for a flavorful, easy-to-make side dish.

# What's Needed:

→ Vegetables

01 - 4 ears fresh corn on the cob, husked and cleaned

→ Garlic Butter

02 - 4 tablespoons unsalted butter, softened
03 - 3 cloves garlic, minced
04 - 1 tablespoon fresh parsley, finely chopped
05 - 1 teaspoon fresh chives, chopped (optional)
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Garnish

08 - 1/4 cup grated Parmesan cheese
09 - Additional fresh herbs, for serving
10 - Lemon wedges

# How to Make It:

01 - Set the oven temperature to 425°F. Line a baking sheet with parchment paper or aluminum foil.
02 - Combine softened butter, minced garlic, parsley, chives if using, salt, and black pepper in a small bowl. Mix thoroughly until well blended.
03 - Pat dry each ear of corn, then brush generously on all sides with the garlic butter mixture.
04 - Arrange the corn on the prepared baking sheet and roast in the preheated oven for 20 to 25 minutes, turning once halfway through, until golden and lightly charred.
05 - Remove the corn from the oven. While still hot, sprinkle with grated Parmesan cheese and fresh herbs as desired. Serve immediately with lemon wedges on the side.

# Tips for Success:

01 -
  • The garlic butter melts into every crevice, creating pockets of savory richness that boiling can never achieve
  • Roasting brings out a subtle sweetness in the corn that feels almost indulgent, like you've unlocked a secret flavor
  • It comes together in under 40 minutes, making it perfect for weeknight dinners or last-minute barbecues
  • Fresh herbs add brightness that keeps this side from feeling heavy, even when you go back for seconds
02 -
  • Don't skip patting the corn dry—wet corn won't brown properly, and you'll miss out on those magical charred edges that make this dish special
  • Roasting truly is superior to boiling for corn. I learned this the hard way after decades of dunking corn in hot water. The dry heat concentrates the natural sugars and creates complexity that water cooking can never achieve.
  • If your butter mixture seems to be burning while roasting, lower the oven temperature to 400°F. Every oven is different, and burnt garlic tastes bitter and ruins everything.
03 -
  • The softness of your butter matters more than you'd think—take it out of the fridge 15 minutes before mixing so it spreads without tearing the corn kernels
  • A pastry brush is non-negotiable here. Your fingers will work, but a brush ensures even coating and keeps you from burning yourself on hot butter
  • If you notice the butter browning too quickly, tent the corn loosely with foil for the last few minutes of roasting—you want golden, not burnt

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