Description
Achieve perfectly balanced smoky sweetness and crisp kernels with this easy oven-roasted corn recipe. Uses parchment paper and smoked paprika for restaurant-quality flavor without guesswork.
Ingredients
4 fresh hothouse corn ears
6 tablespoons unsalted butter, melted
1.5 teaspoons smoked paprika
1 teaspoon salt
1 teaspoon lemon zest (optional)
2 tablespoons olive oil or water (if using vegan butter)
1/2 teaspoon liquid smoke substitute (optional extra smokiness)
vinegar or water solution for steaming alternative (optional)
Instructions
Preheat oven to 425°F (220°C) with upper heating element on
Peel husks from corn but leave silks intact
Wrap 2 ears of corn together in parchment paper diagonally
Repeat for remaining 2 ears
Place wrapped corn on center rack of oven
Roast 12-15 minutes, until kernels begin to char
Brush melted butter directly onto hot kernels
Sprinkle butter with paprika-salt mixture
Unwrap corn and transfer to cutting board
Let rest 5 minutes
Slip fingers between husk layers to remove silks
Press softened butter into any visible indentations in corn husk
Notes
Use cast-iron pan for better heat retention
Blot husks dry before wrapping to prevent steaming
Rotate positions midway through roast for even browning
If no liquid smoke substitute is available, omit
Do not peel silks completely until after roasting – they protect kernels during initial charring
Optional: Replace paprika with sweet bell pepper flakes for vegetarian smokiness
Optional: Mix 1 tbsp water with 1/2 tbsp vinegar for silks removal aid
- Prep Time: 10
- Cook Time: 30
- Category: Dinner
- Method: Roasting
- Cuisine: International
Nutrition
- Serving Size: 1 ear of corn (split as serving for 2)
- Calories: 135
- Sugar: 4g
- Sodium: 340mg
- Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg