Roasted Corn

5 from 1 vote

This flavorful Roasted Corn is my new favorite side dish. With sweet peppers, sweet corn, and chili powder, it has a delicious mix of sweet and spicy!

Prep Time30

Cook Time30

Total Time1

Course: Salad, Side Dish, Vegetarian

Cuisine: American, Healthy, Vegan, Vegetarian

Keyword: roasted corn

Servings: servings

Author: Chelsea Lords

Cost: $6.76

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

US - Metric

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

Notes

Note 1: For the best flavor, use fresh-picked sweet corn. Frozen or canned corn doesn’t work as well for this recipe. Roast fresh-picked corn as soon as possible, as its sweetness decreases after picking. If you can’t cook it right away, store the corn in the fridge to slow down this process.

Note 2: It’s best to use a bowl to toss the vegetables with the oil and seasonings before roasting. If you skip this step and mix everything on the baking sheet, you’ll need more oil, and the seasonings might not spread evenly.

Storage: Roasted corn is freshest right after cooking but also tastes great chilled the next day. You can store in an airtight container in the fridge for 3–5 days.

Nutrition