Sweet summer corn roasted in the oven and finished with a light cilantro compound butter—just a pinch of chipotle and cumin gives bright, smoky flavor without overpowering the natural sweetness. This oven-roasted corn is an easy, reliable side dish that highlights peak-season corn and comes together with minimal effort.
Local farm stands overflow with sweet corn from July through early September, and when corn is at its freshest it’s juicy and tender enough to enjoy almost raw. Before the season ends, I grab ears whenever I can. The compound butter is flexible: swap or add herbs such as chives, thyme, or parsley to match what you have on hand. You can make a larger batch of butter and store it in the refrigerator for up to a week, or freeze portions for longer storage.
My original plan was to grill the corn, but when the grill ran out of gas I discovered a simple oven method that yields beautifully roasted ears with minimal fuss. Roasting in the oven produces a wonderful aroma and golden kernels without the need to constantly turn the corn as you would on the grill. This technique is perfect when you want a hands-off approach with excellent results.
Roasted Corn with Cilantro Butter
An easy oven-roasted corn recipe topped with a light cilantro compound butter seasoned with chipotle and cumin. Perfect as a summer side dish and adaptable to the herbs and spices you prefer.
Calories: 94 kcal • Carbs: 17.5 g • Protein: 3 g • Fat: 3 g • Fiber: 2.5 g
Ingredients
- 6 ears of corn, husks on
For the Light Cilantro Butter:
- 2 tbsp light butter, at room temperature
- 1 tbsp fresh cilantro, chopped
- 1/8 tsp ground chipotle pepper
- 1/8 tsp ground cumin
- Pinch of salt, to taste
Instructions
Prepare the Cilantro Butter
- In a small bowl, combine the room-temperature butter with chopped cilantro, ground chipotle, ground cumin, and a pinch of salt. Mix until evenly incorporated. Transfer the butter to a small ramekin or wrap in plastic and chill briefly if needed to firm it up.
Roast the Corn
- Preheat the oven to 350°F (175°C).
- Place the ears of corn, husks intact, directly on the middle oven rack. Roast for about 30 minutes. The husks will dry and the corn will steam inside, producing tender kernels and a subtle roasted aroma.
- Remove the corn from the oven and let it rest for 5 minutes to cool slightly and make handling easier.
- Carefully peel back and remove the husks and any silk. Serve each ear with about 2 teaspoons of the cilantro butter, spreading it over the warm kernels so the butter melts into the corn.
Tips and Variations
- If you prefer a charred exterior similar to grilled corn, after removing the husks, place the ears under a high broiler for 1–2 minutes per side until lightly charred—watch closely to prevent burning.
- Swap the cilantro for other fresh herbs: chives, basil, or thyme all pair well with corn. For a tangy twist, add a little lime zest to the butter.
- For a richer finish, use full-fat butter instead of light butter. To keep this lower calorie, use a butter spread or a small drizzle of olive oil mixed with the herbs and spices.
- To prepare ahead, make the compound butter in advance and keep it refrigerated; slice into portions and use as needed.
Serving Suggestions
Oven-roasted corn makes a great accompaniment to grilled proteins, tacos, salads, and summer bowls. Serve it alongside grilled chicken, fish, or black bean salads for a balanced meal. Leftover kernels can be cut off the cob and added to salsas, grain bowls, or tossed into a simple pasta salad.
Storage
Store any leftover roasted corn in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave. Compound butter will keep in the refrigerator for about one week or can be frozen for several months—portion into small rounds for convenient use.
Notes
This oven-roasted method is an adaptation of a popular roasting technique that steams the corn inside its husk, delivering tender kernels with minimal hands-on time.
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