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Oven-roasted corn with paprika butter
Side Dish

Oven-roasted corn with paprika butter

Corn on the cob roasted in the oven, brushed with soft paprika butter made with sweet paprika. The kernels turn tender and lightly golden. A calm side for a grill evening or a simple dinner.

EverydayWeekendGrill seasonSide DishVegetarianDanish
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Rate:
35 min total
4 servings
Very Easy

Ingredients

servings
Units
  • 4 stk corn on the cob
  • 2.6 oz butter
  • 1½ tsp sweet paprika
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • 4 ark aluminum foil

Instructions

  1. 1

    Prep the corn

    1. Heat the oven to 200 °C / 400 °F.
    2. Leave the husks on, or remove them and wrap each cob in foil.
    3. Place the corn on a baking sheet.
    5 min
    200°C
    BakingSheetFoil
  2. 2

    Make the paprika butter

    1. Stir the soft butter with sweet paprika, salt and pepper until even.
    5 min
    BowlSpoon
  3. 3

    Roast the corn

    1. Roast for 20–30 minutes until the kernels are tender.
    2. Pull the husks back or open the foil for the last 5 minutes if you want them lightly browned.
    25 min
    200°C
    OvenBakingSheetTongs
  4. 4

    Brush and serve

    1. Take the corn out of the oven.
    2. Brush them with the paprika butter while they are still hot.
    3. Serve right away.
    3 min
    BrushPlate

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Details

Nutrition

Calories

240kcal

Protein

4g

Fat

16g

Carbs

22g

Serving Size

180g

Dietary

Allergens

Milk

Serving

Suggestions

  • • Serve warm with extra paprika butter on the side.

Drink Pairings

  • • water: Cold water.

Side Pairings

  • • Grilled meat or salad.

Dessert Pairings

  • • Fresh fruit.

Storage

Fresh

  • • Duration: 2 days
  • • Temperature: 5°C
  • • Method: Store cooled cobs in a closed container in the fridge. The butter can sit separately.

Frozen

  • • Duration: 1 months
  • • Temperature: -18°C
  • • Method: Freeze the corn without butter. Thaw in the fridge and warm in the oven.

Reheating

  • • Oven: Warm at 180 °C / 350 °F for 8–10 minutes. Brush with a little butter again. (180°C)

Tips

Preparation

  • • Let the butter soften at room temperature so the paprika mixes evenly.

Cooking

  • • The kernels are tender when a knife goes in easily. Color comes at the end.

Serving

  • • Brush while the corn is hot so the butter melts into the kernels.

Variations

Flavor

  • A little lemon zest in the butter adds a fresh edge.
  • A dusting of smoked paprika on top adds depth without heat.

Method

  • Husks or foil keep the corn moist. Open them at the end for color.

Toppings

  • Fresh parsley scattered over just before serving.

Author

C

Camilla

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Comments

Author

C

Camilla