Why You’ll Love This Recipe
This recipe delivers maximum flavor with minimal effort, requiring just 10 minutes of prep time and 25 minutes in the oven. The hands-off cooking method means you can prepare other dishes while the corn roasts, making it perfect for busy weeknights or entertaining. The spice blend is completely customizable, allowing you to adjust heat levels for different preferences. Unlike grilling, this method works year-round regardless of weather conditions, and the even oven heat ensures perfectly cooked corn every time. The vibrant colors and bold flavors make this dish a showstopper at any gathering.
Kitchen Equipment You’ll Need
You will need a large baking sheet or roasting pan, aluminum foil, a small mixing bowl for combining spices, a pastry brush or small spoon for applying butter mixture, and measuring spoons. A sharp knife will help remove corn husks and silk cleanly. Tongs make handling the hot corn easier when turning or removing from the oven. Consider having oven mitts ready for safe handling of the hot baking sheet.
Tips for Success
Choose fresh corn with bright green husks and golden silk for the best flavor and texture. Remove all silk threads completely to prevent burning in the oven. Apply the butter and spice mixture evenly using a pastry brush or clean hands for thorough coverage. Arrange corn ears in a single layer with space between each ear for proper air circulation. Turn the corn halfway through cooking time to ensure even browning and spice distribution. Check for doneness by piercing kernels with a fork they should be tender but still have slight bite.
Ingredients
- 6 ears fresh sweet corn, husks and silk removed
- 4 tablespoons unsalted butter, melted
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons fresh lime juice
- 2 tablespoons chopped fresh parsley for garnish
Directions
Preheat your oven to 425 degrees Fahrenheit and line a large baking sheet with aluminum foil for easy cleanup. Remove husks and silk from corn ears, then rinse under cold water and pat completely dry with paper towels. In a small bowl, combine melted butter with paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, black pepper, and salt, stirring until well blended.
Using a pastry brush or your hands, coat each ear of corn thoroughly with the seasoned butter mixture, making sure to cover all sides evenly. Place the seasoned corn on the prepared baking sheet, spacing ears at least an inch apart to allow proper air circulation.
Roast in the preheated oven for 20 to 25 minutes, turning each ear once halfway through the cooking time to ensure even browning and cooking. The corn is done when kernels are tender when pierced with a fork and the spices have formed a slightly caramelized coating.
Remove from oven and immediately drizzle with fresh lime juice while the corn is still hot. Sprinkle with chopped fresh parsley for color and freshness before serving. Serve immediately while hot for the best flavor and texture.
Additional Tips or Variations
For extra heat, increase cayenne pepper to 1 teaspoon or add a pinch of chipotle powder for smoky flavor. Create a milder version by reducing or omitting cayenne pepper altogether. Try substituting the butter with olive oil for a lighter option, or use vegan butter for plant-based diets. Add grated Parmesan cheese during the last 5 minutes of cooking for a cheesy twist. For Mexican-inspired corn, replace Cajun spices with chili powder, cumin, and cotija cheese. Brush with mayonnaise before adding spices for extra richness and adherence. Fresh herbs like cilantro or chives make excellent garnish alternatives to parsley.