Skillet Roasted Corn is going to be your family's new favorite zesty side dish! It's sweet, spicy, and oven roasted to give the juicy corn kernels the best char and flavor without a grill. All you need is a handful of ingredients and 15 minutes to prep.
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📋 The Easiest Way to Enjoy Sweet Summer Corn!
- Quick and easy - As much as I love my Smoked Corn on the Cob recipe, it's not the fastest way to get corn on the dinner table. Corn off the cob recipes take just a few minutes to get roasting in the oven and is ready to serve in about 30! Trust me - this cooking method is going to be your new favorite way to roast corn without a grill.
- Perfect side dish - Roasted corn is an excellent healthy side dish to serve alongside your favorite summer proteins. Give it a try for your next summer get together or weeknight dinner.
- Easy to customize - In this recipe I've shared my favorite seasonings to use, but feel free to substitute in your favorite spice blends.
If you're looking for more ways to use fresh summer corn cobs, make sure to browse these blog favorites: Dutch Oven Chili, Chicken Chili without Tomatoes, and Shredded Chicken Taco Lettuce Wraps.
🛒 Ingredients
- Corn - I love using fresh, sweet ears of corn when making this easy side dish. Learn the best way to cut corn off the cob to help you get the most corn possible.
- Jalapeño - The kick of heat in jalapeño helps balance the sweetness from the corn and adds depth of flavor. Be careful when using fresh jalapeños because they can vary widely in heat. Follow the instructions described in this tutorial on how to cut a jalapeño for best results!
- Oil - When oven roasting, it is important to use an oil with a relatively high smoke point. I use a quality olive oil, but avocado oil, canola oil, or vegetable oil are great options. This is going to allow the corn to lightly char and develop a golden brown coloring without burning.
- Lime juice - A squeeze of lime juice over the final dish adds nice acidity to help balance the sweet and spicy flavors. I highly recommend using fresh lime juice as opposed to pre-bottled lime juices.
- Spices - My favorite seasoning blend is a mix of garlic powder, onion powder, chili powder, and paprika.
- Fresh herbs - Flat leaf parsley or cilantro adds the perfect clean, fresh bite to the charred sweet corn. Similar to the lime juice, fresh parsley brightens the flavor of the roasted corn and it makes it taste restaurant quality!
⁉️ Substitutions and Alterations
- Out of fresh corn? Substitute canned corn kernels, frozen corn kernels, or boiled corn cobs. Both white corn and yellow corn work well here.
- Sensitive to spicy food? These roasted corn kernels are not overly spicy, but can be on the spicier side depending on how spicy your jalapeños are. If you are preparing this dish for kids or people sensitive to spice, omit the jalapeños or substitute them with green bell pepper.
- Oil substitutes: Replace the high smoke point oil with melted butter. If you choose to use coconut oil, make sure to use refined coconut oil or the corn will have a coconut taste.
- Spice alterations: Use your favorite herbs and spices. A homemade taco seasoning would work well, or keep it simple with a little salt, pepper, and oil.
- Top with cotija cheese or queso fresco for a creamy, cheesy addition.
📓 How to Make Skillet Roasted Corn
- Preheat the oven. This oven-roasted corn recipe cooks at 425 degrees Fahrenheit on the middle oven rack. This temperature is hot enough to help the corn develop a nice char without drying it out.
- Add corn and jalapeño into a large oven safe skillet. If you do not own an oven safe skillet, you can also use a 9x13 baking dish greased with a little butter or oil.
- Season the corn with oil and spices. Pour olive oil over top and season with garlic powder, onion powder, chili powder, paprika, kosher salt, and black pepper. Stir well to evenly coat the corn in the seasonings.
- Roast until tender. Place the skillet directly into the preheated oven and roast corn for 20 to 25 minutes, or until the corn kernels are tender and lightly charred.
- Serve. Finish the roasted corn with fresh herbs and a squeeze of lime juice and serve immediately while warm!
❄️ How to Store Leftover Corn
To store: Allow the roasted corn to cool completely at room temperature, then transfer leftovers to an airtight container. Refrigerate for up to 5 days. Using glass storage containers is going to prolong the life of your leftovers best.
To freeze: Label a freezer safe zip top bag with the date it is being frozen or the date to use by. Cool the roasted corn completely at room temperature, then transfer to a freezer safe zip top bag and seal while removing any excess air from the bag. Freeze roasted corn for up to 3 months. If you put the roasted corn in the freezer while still warm, it will create condensation in the bag and cause freezer burn.
To reheat: Reheat roasted corn leftovers in a skillet on the stovetop until warm or in the microwave in 30 second bursts until warm.
🔍 Recipe FAQs
Should I soak the corn in water before roasting?
This is an important step to take if you are grilling corn husks, but this is not necessary when roasting corn kernels. The corn kernels roast in the oven for long enough to cook through until the kernels are tender and juicy.
How can you tell when corn is done cooking?
Fresh corn will turn a darker shade of yellow when it is fully cooked. The corn kernels will also appear more full and will be easily pierced with a knife. If the corn is tender and doesn't resist being pierced, it is ready!
What should I serve with this roasted corn?
Good news is this side dish pairs well with almost any protein. Try it with my Grilled Shrimp, Brisket Mac and Cheese, and Cast Iron Skillet Chicken Breasts. It even pairs well with a few of my Homemade Vegetarian Recipes like this Summer Tortellini Caprese Salad, Air Fryer Stuffed Peppers, and Air Fryer Nachos!
💭 One More Tip
Use a large enough skillet! To get the best oven roast, you want the juicy corn kernels spread out enough that most of the corn gets a nice char. It is okay that there is some overlap, but if it the corn kernels are roasted in too small of a vessel, there will not be much char flavor.
🍴 More Healthy Side Dish Recipes
Share your cooking with me! If you make this recipe, I'd love to know! Tag @yourhomemadehealthy on Instagram or leave a comment with a rating and some feedback at the bottom of this page!
Easy Skillet Roasted Corn Recipe
Equipment
- cast iron skillet or oven-safe skillet or baking dish
Ingredients
- 8 corn on the cob, corn cut off the cob (about 6 ½ cups)
- 2 jalapeños, diced (about ¼ cup)
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon chili powder
- ¼ teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh parsley or cilantro, chopped
- ½ a lime, juiced
Instructions
- Preheat oven to 425 degrees F.
- Add corn kernels and diced jalapeño to a large oven-safe skillet or baking dish.
- Pour olive oil over top and season with garlic powder, onion powder, chili powder, paprika, salt, and pepper.
- Stir to evenly coat corn in seasonings.
- Roast in the oven for 20 to 25 minutes, or until tender and lightly charred.
- Top with fresh parsley or cilantro and a squeeze of lime juice.
Notes
- For plain skillet roasted corn, leave out the seasonings and just simply use salt and pepper for flavor.
- Add cotija cheese or queso fresco for a creamy, cheesy addition.
- Use a large enough skillet! To get the best oven roast, you want the corn kernels spread out enough that most of the corn gets a nice char. It is okay that there is some overlap, but if it the corn kernels are roasted in too small of a vessel, there will not be much char flavor.
Nutrition
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Catherine Mcnees says
Can you make ahead for the next day?
Alana Lieberman says
Hi Catherine, this can definitely be made ahead. You can reheat the corn easily in the microwave, in a skillet on the stove, or in the oven. Enjoy!