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Smoky Roasted Corn on the Cob

This dish transforms fresh sweet corn into a smoky, caramelized treat by roasting it over high heat. The kernels develop a charred, blistered surface with a juicy, tender interior, enhanced by a touch of butter and brightened with lemon juice. The final result is a visually appealing, flavorful corn cob with a perfect balance of smoky sweetness and crispy edges.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 4 ears fresh sweet corn preferably with husks intact
  • 2 tbsp butter melted, for brushing
  • 1 tsp smoked paprika adds smoky depth
  • 1 lemon lemon juice freshly squeezed, for brightness
  • to taste flaky sea salt
  • as needed water for soaking husks, optional

Equipment

  • Grill or oven
  • Tongs
  • Basting brush
  • Large bowl

Method
 

  1. Start by soaking the husked corn in water for about 15 minutes if you want to keep the husks moist and aid steaming during roasting. This step is optional but helps prevent burning and keeps the kernels juicy.
  2. Preheat your grill to high heat, aiming for about 450°F (230°C), or set your oven to 220°C (430°F). This ensures quick blistering and charring of the kernels for that smoky flavor.
  3. Place the corn directly on the hot grill grates or on a baking sheet if using the oven. Keep the husks on for a more gentle roast, or peel them back for more direct charring.
  4. Roast the corn for about 15-20 minutes, turning every 5 minutes with tongs. You’re looking for kernels to blister, blacken at some edges, and become tender inside, with some kernels showing charred spots.
  5. Once the kernels look blistered and smoky, carefully remove the corn from the heat and let it rest for a few minutes—this helps the juices settle and makes peeling easier.
  6. Peel back the husks slightly if you kept them on, or peel the husks away entirely if you prefer more direct char. Use tongs to handle the hot cobs safely.
  7. Brush the hot kernels generously with melted butter using a basting brush, then sprinkle with smoked paprika and flaky sea salt to taste. Squeeze fresh lemon juice over for a bright, tangy finish.
  8. Hold the corn by the husk or the base, peel back a little more if desired, and serve immediately to enjoy the smoky, oozy kernels with crispy edges and vibrant flavor.

Notes

For extra smoky flavor, toss a few wood chips onto the grill before roasting. Soaking the husks helps prevent burning and keeps the corn juicy. Adjust seasoning quantities based on your taste preference.