Deliciously seasoned Roasted Corn with sweet peppers is my new favorite side dish! This is a must make this summer!
Try some of my other favorite corn recipes like this Corn Salad, Cowboy Caviar, or Black Bean Corn Avocado Salad.
Roasted Corn
When I usually get sweet corn in the summer, I put it on the grill or use it in Corn Soup. I love grilling corn for Flank Steak, this Corn Salsa, or preparing Mexican Street Corn (Elote).
Recently, my fridge was full of corn and sweet bell peppers, so I decided to roast them together in the oven. The combination is UNREAL! With the added seasoning, you might find it hard to get this dish from the sheet pan to the dinner table…I know I did!
Roasted Corn Ingredients
- Fresh Corn: Use fresh sweet corn for the best flavor. If you can’t cook it right after buying it, keep it in the fridge.
- Bell Peppers: Pick different colors for a colorful dish. Dice them small for even cooking.
- Olive Oil: Use good olive oil for the best flavor. The oil helps the spices stick and the veggies roast evenly.
- Chili Powder & Paprika: These add a warm, smoky flavor. Use smoked paprika if you want a deeper flavor.
- Onion & Garlic Powder: These add flavor without needing fresh onions or garlic, making the dish easier to prepare.
- Salt & Pepper: These bring out all the flavors! Adjust to preference.
- Fresh Cilantro: Adds a fresh and vibrant flavor. Chop finely and sprinkle on top before serving.
How To Roast Corn
- Use Fresh Corn: Use fresh-picked sweet corn for the best flavor and texture. Frozen or canned corn doesn’t work well for this recipe.
- Roast Soon: Roast the corn as soon as you can. Corn loses sweetness quickly because it turns sugars into starch. If you can’t cook it right away, keep it in the fridge.
- Prepare the Corn:
- Cut the kernels off the cob:
- Place the corn on a cutting board.
- Hold the top and slice down to remove the kernels. Rotate and repeat until all kernels are off.
- Mix and Roast: Toss the kernels with bell peppers, oil, and spices. Then roast in the oven!
- Enjoy: Eat this delicious Roasted Corn right out of the oven! 🙂
Do You Have To Soak Corn Before Roasting?
No, you don’t need to soak corn before grilling or roasting. Soaking can actually prevent it from getting nicely charred.
Quick Tip
How to pick out the best corn at the store: To pick the best corn at the store, look for husks that are tightly wrapped and bright green with a bit of dampness. These are the freshest ears. Avoid husks that are dry or turning yellow.
Ways To Enjoy Roasted Corn
- Simple Side Dish: Serve it straight from the oven as a tasty side to your favorite summer dinners. (You’ve got to try this Cilantro Lime Chicken).
- Turn it into a Salad: Add goat or feta cheese, extra cilantro, and drizzle with cilantro-lime dressing.
- Top Your Dinners: Use leftovers to add flavor to chicken or fish tacos, burrito bowls, or grilled meats. It’s an easy way to add lots of taste and texture to your meals!
Storage
Storing Roasted Corn
Roasted corn is best when eaten right out of the oven, but it also tastes great chilled the next day. It’s a perfect addition to other warm dishes.
Store roasted corn in an airtight container in the fridge, and it will stay fresh for 3-5 days.
More Summer Recipes:
- Jennifer Aniston Salad with a lemon dressing
- Panzanella Salad with a balsamic vinaigrette
- No-Mayo Potato Salad with sweet corn
- Cucumber Feta Salad with couscous
- Peach Salad with almonds and avocado
Roasted Corn
Equipment
- 2 large sheet pans 21 x 15-inch
- Large bowl
Ingredients
- 8 ears fresh sweet corn (6-1/2 cups), see note 1
- 4 bell peppers I do a red, orange, yellow, and green
- 1/4 cup olive oil
- 2 teaspoons chili powder
- 2 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1-1/4 teaspoon salt
- 1/2 teaspoon pepper
- Finely chopped fresh cilantro optional, for serving
Instructions
- Preheat oven to 400°F and arrange 2 racks in the middle. Set aside 2 extra-large sheet pans.
- Cut kernels off ears of corn and dice bell peppers into 1/4-inch pieces. Place both in a large bowl.
- Drizzle vegetables with oil, add seasonings, and toss with a wooden spoon until coated. Divide mixture evenly between the 2 baking sheets, spreading out vegetables to allow space for roasting (more space means better charring and flavor).
- Place both trays in the oven on separate racks and roast for 10 minutes. Remove the trays, toss the vegetables with a spatula, then switch the trays to the opposite racks and roast for another 10 minutes. Continue roasting 10–20 minutes, tossing every 10 minutes, until vegetables are nicely charred and crisp-tender. Taste and adjust the seasoning if needed.
- Enjoy as is or top with fresh cilantro.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
