Welcome to a simple yet delightful recipe for Roasted Corn on the Cob that's sure to elevate your next meal. With a blend of herbs and smoked paprika, this dish turns ordinary corn into a flavorful treat that's perfect for any season.
The star of this recipe is, of course, the fresh corn. It's sweet, juicy, and when roasted, it takes on a slightly caramelized flavor that’s hard to resist. The butter acts as a carrier for the herbs and spices, making sure every bite is packed with flavor. Fresh parsley and thyme bring a hint of earthiness and brightness, while garlic powder offers a savory note without overpowering. Salt and black pepper are there to balance out the sweetness of the corn and the richness of the butter. Finally, smoked paprika adds a warm, smoky depth that ties everything together perfectly.
This roasted corn pairs wonderfully with grilled meats, such as steak or chicken. For a vegetarian option, serve alongside a fresh, vibrant salad or roasted vegetables. It’s also a great addition to a summer barbecue spread.
Start by preheating your oven to 400°F (200°C). This temperature will ensure your corn roasts up beautifully without drying out. While the oven is warming up, mix the softened butter with chopped parsley, thyme, garlic powder, salt, black pepper, and smoked paprika in a small bowl. This combination should smell amazing already!
Next, take each ear of corn and brush it generously with the herb butter mixture. Don’t be shy here; the more you slather on, the more flavorful your corn will be. Once coated, wrap each ear of corn individually in aluminum foil. Be sure to seal the edges tightly to keep the steam inside, which helps cook the corn evenly.
Place the wrapped corn cobs on a baking sheet and pop them into the oven. Roast for 25-30 minutes, turning them halfway through to ensure even cooking. When done, carefully unwrap the foil — watch out for the steam! Let the corn cool slightly before serving, and enjoy that first bite of sweet, buttery bliss.
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