Description
Smoky, sweet, and herbaceous roasted corn on the cob, enhanced with butter, parsley, and paprika. A Southern BBQ staple perfect for summer gatherings.
Ingredients
4 ears corn on the cob, husks removed and silked
4 tablespoons unsalted butter (substitute with olive oil for dairy-free)
1/4 cup fresh parsley, finely chopped (or cilantro/dill)
1 tablespoon paprika (Spanish or smoked)
Instructions
Preheat oven to 425°F (220°C). Arrange corn on a foil-lined baking sheet in a single layer.
Drizzle melted butter evenly over each ear of corn.
Sprinkle paprika and parsley over the kernels, ensuring even coating.
Roast for 10-15 minutes, basting with additional butter halfway through.
Notes
For enhanced flavor, toast paprika briefly in the oven before adding.
Use room-temperature corn for even roasting.
Adjust oven rack to the middle position for balanced heat distribution.
- Prep Time: 5
- Cook Time: 15
- Category: Trending
- Method: Roasting
- Cuisine: Southern
Nutrition
- Serving Size: 1 ear of corn
- Calories: 190
- Sugar: 5g
- Sodium: 40mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
