Go Back

Smoky Roasted Corn on the Cob

This dish features fresh corn roasted over high heat, allowing its natural sweetness to caramelize and develop a smoky char. The kernels turn glossy and tender, with a slightly crispy edge, creating a flavorful and visually appealing side perfect for summer gatherings. Brushed with butter and seasoned with sea salt, it offers a satisfying combination of smoky richness and natural sweetness.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 4 ears fresh corn on the cob keep husks intact
  • 2 tablespoons unsalted butter melted
  • to taste flaky sea salt for finishing

Equipment

  • Grill or broiler
  • Tongs
  • Brush
  • Sharp knife

Method
 

  1. Start by soaking the corn with husks on in water for about 10-15 minutes. This helps prevent burning and keeps the kernels moist, readying them for roasting.
  2. Preheat your grill or broiler to high heat, around 230°C (450°F), until hot and ready for roasting.
  3. Place the soaked corn directly onto the hot grill grates or under the broiler. Roast, turning every 5 minutes with tongs, until the husks are blackened in spots and kernels underneath appear glossy and slightly browned—about 15-20 minutes.
  4. Once roasted, carefully remove the corn from the heat using tongs and let it rest for about 2-3 minutes; the kernels will be hot and juicy.
  5. Peel back the husks slightly to check for even charring and smoky aroma. Then, use a brush to generously apply melted butter all over the hot kernels.
    4 ears fresh corn on the cob
  6. Sprinkle flaky sea salt over the buttered corn, allowing it to enhance the sweetness and smoky depth of the kernels.
    4 ears fresh corn on the cob
  7. Slice the corn kernels off the cob or serve whole, allowing the caramelized, smoky flavor to shine through with each bite. Enjoy this warm, flavorful side that captures the essence of summer.