Description
Cowboy Butter Roasted Corn is a bold, buttery, oven-roasted side dish brushed with flavorful cowboy butter, broiled until golden, and finished with fresh parsley and citrus. Perfect for BBQs, weeknight dinners, or summer gatherings.
Ingredients
Scale
- 4 ears fresh corn, husked and cut into 1½-inch sections
- 1 batch cowboy butter, melted
- 1 tablespoon fresh parsley, finely chopped (for garnish)
- Lemon or lime wedges (optional, for serving)
Instructions
- Preheat oven to 425°F. Line a large baking sheet with aluminum foil, leaving extra foil on the sides to fold into a packet.
- Arrange the corn sections evenly on the prepared baking sheet.
- Brush each piece generously with melted cowboy butter, coating all sides.
- Fold the foil over the corn and seal tightly to create a packet.
- Bake for 25–30 minutes, until the corn is tender.
- Carefully open the foil (watch for steam). Switch oven to broil.
- Broil for 8–10 minutes, rotating halfway through, until golden and lightly charred.
- Remove from oven and brush with remaining melted cowboy butter.
- Garnish with chopped parsley and serve warm with lemon or lime wedges if desired.
Notes
- Cutting the corn into sections makes it easier to serve and allows more surface area for flavor.
- For extra char, broil 1–2 minutes longer, watching closely.
- You can keep corn whole if preferred—just adjust roasting time slightly.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Oven-Roasted & Broiled
- Cuisine: American
Nutrition
- Serving Size: 1 portion (about 1 ear equivalent)
- Calories: 220 Kcal
- Sugar: 6 g
- Sodium: 220 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg