Sheet Pan Roasted Corn
Sweet corn cobs get brushed with olive oil and roasted until charred edges and kernels turn golden—perfect as a side or standalone snack. Takes 15 minutes in a hot oven for restaurant-quality char at home.
- Total time
- 18 min
- Servings
- 4
- Calories
- 78
- Protein
- 3g
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Ingredients
- 4 ears corn on the cob, husked
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Preheat oven to 425°F and line a sheet pan with foil.
- 2
Pat corn dry with a paper towel, then brush all over with olive oil.
- 3
Arrange corn on the sheet pan and sprinkle with salt and black pepper.
- 4
Roast for 12–15 minutes, turning halfway, until kernels are golden and edges char.
- 5
Serve hot straight from the pan.
Tools you’ll need
- sheet pan
- foil
- paper towels
- basting brush or hands
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