Roasted Corn on the Cob

Roasted Corn on the Cob

The Spruce / Kristina Vanni

Prep: 2 mins
Cook: 10 mins
Total: 12 mins
Servings: 2 servings
Nutrition Facts (per serving)
99 Calories
2g Fat
22g Carbs
4g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 99
% Daily Value*
Total Fat 2g 2%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 261mg 11%
Total Carbohydrate 22g 8%
Dietary Fiber 2g 9%
Total Sugars 5g
Protein 4g
Vitamin C 6mg 28%
Calcium 3mg 0%
Iron 0mg 3%
Potassium 225mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Roasted corn on the cob is a street-side affair in many parts of the world, including the Caribbean. Roasting ears of corn brings out the sweetness that marries well with the smoky flavor of the fire. Some grated cheese and a sprinkle of salt and pepper with a squirt of lemon juice make it a real treat.

Here's how to create that smoky roasted corn flavor right in your kitchen, on a gas stovetop. If you don't have a gas stove, you can do this on a gas or charcoal grill outside. Whichever way you roast it, this is a delicious treat.

Eat on its own as a snack, or pair it with some barbecue ribs or chicken, some creamy potato salad, and baked beans. 

"Roasting corn over a gas stove is an awesome alternative for when the summer rain just won’t quit or if you don’t have a grill to use. This recipe makes great corn super easy to achieve right from the comfort of your kitchen." —Kayla Hoang

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Ingredients

  • 2 ears of corn

  • Butter, grated cheese, salt, pepper, and lemon juice, for optional toppings

Steps to Make It

  1. Gather the ingredients.

    Roasted Corn on the Cob ingredients

    The Spruce / Kristina Vanni

  2. Shuck the corn and remove the silk.

    Shuck the corn and remove the silks

    The Spruce / Kristina Vanni

  3. Place an ear of corn right on a burner. Feel free to use more burners to roast both ears of corn at the same time.

    Place an ear of corn right on a burner

    The Spruce / Kristina Vanni

  4. Light your gas stove and turn heat to medium-high.

    corn cooking on the burner

    The Spruce / Kristina Vanni

  5. Roast the corn over the gas flame, turning and re-positioning the cobs every minute or so until the kernels are charred in various places all around the corn and the corn is fully cooked, about 10 minutes.

    cooked corn on the burner

    The Spruce / Kristina Vanni

  6. Serve the corn warm as it is or with a dab of butter, a sprinkle of grated cheese, salt, and pepper or a squirt of lemon juice.

    Roasted Corn on the Cob, served with butter, salt and pepper

    The Spruce / Kristina Vanni

Tips

  • Make up a flavored butter to slather on this roasted corn for additional flavor. Just a touch of garlic butter would add an extra zing to the roasted corn.
  • Use some kitchen tongs to turn the corn over on the burner, making sure to turn it frequently to ensure it cooks evenly.
  • Select ears of corn that have green husks and tassels that are slightly brown as those will be the freshest. You can peel back the husks to take a look at what the kernels look like also.
  • Yellow, white, or bicolor corn can all be roasted, it is all a matter of preference.

How to Cut Corn Off the Cob

If you have any leftovers, cut the corn off the cob to use in salsas or salads. 

  1. Stand the corn up on one end on a cutting board.
  2. With a sharp knife, cut down straight across where the corn kernels meet the cob.

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