How to Roast Corn (3 Easy Ways)

Add smoky-sweet flavor to salsas, salads & sides

There’s nothing like the flavor of roasted corn to take a dish from simple to sensational. Whether you’re topping tacos, mixing up a summer salad, or making my Roasted Corn Pico de Gallo, learning how to roast corn at home is a game-changer—and it’s easier than you might think.

Below are three easy ways to roast corn with whatever equipment you have on hand—grill, stove, or oven. No matter how you do it, the goal is the same: sweet, golden kernels with that irresistible charred flavor.

🔥 1. On the Grill (for that smoky flavor)

🔥 Option #1: Grilled Corn in the Husk (Soaked Method)

This method steams the corn inside its husk, keeping it juicy and tender.

Instructions:

Select fresh corn with tight green husks.
Soak the corn (husk-on) in cold water for 20–30 minutes to prevent burning.
Remove from water and gently shake off excess.
Grill directly over medium-high heat for 15–20 minutes, turning every 5 minutes.
Husks will blacken and char, but the corn inside will steam to sweet perfection.
Let cool slightly, peel husks, and serve with butter, lime, or seasoning.

Optional: Peel back husks before soaking, remove the silk, then fold the husks back over the cob for a cleaner presentation.

🔥 Option #2: Grilled Corn (Husk Removed, Direct Char)

This method gives you caramelized, smoky flavor and visible grill marks.

Instructions:

Husk the corn and remove all silk strands.
Brush with olive oil or melted butter to prevent sticking and boost flavor.
Place directly on the grill over medium-high heat.
Grill for 10–12 minutes, turning every few minutes until charred and golden brown on all sides.
Serve immediately with your favorite toppings.

Tip: This method is great for recipes like roasted corn pico de gallo, salads, or cutting corn off the cob.

🍳 2. On the Stovetop (skillet-style)

Heat a dry cast iron or heavy skillet over medium-high heat. Add fresh, frozen, or canned corn (drained well), and cook without oil, stirring occasionally, until corn is golden brown and charred in spots—about 5–7 minutes.

Pro Tip: Don’t overcrowd the pan. Cook in batches if needed for even roasting.

🔥 3. Under the Broiler (oven method)

Preheat your oven’s broiler to high. Spread corn kernels (fresh, frozen, or canned and drained) on a baking sheet. Toss with a small amount of olive oil, then broil for 5–8 minutes, stirring once halfway through, until slightly charred.

Pro Tip: Watch closely—broilers vary and corn can burn fast!

🌶️ Seasoning Suggestions for Roasted Corn

Classic & Zesty:

Lime juice + chili powder + sea salt
Smoked paprika + cumin + garlic powder
Tajín seasoning for a tangy-spicy kick

Herby & Bright:

Chopped cilantro + green onions + lemon zest
Basil + mint + cracked black pepper

Savory & Bold:

Cotija cheese + butter + lime (Mexican street corn style)
Chipotle powder + olive oil + oregano
Curry powder + sea salt + touch of honey (for an Indian twist)

Simple & Sweet:

Butter + cinnamon + a pinch of sugar (great for adding to sweet-and-savory picos)

Roasted Corn Pairing & Recipe Ideas

🥗 Salads

Southwest Salad with black beans, avocado, tomatoes, and chipotle ranch
Mexican Street Corn Salad (Esquites) with mayo, Cotija cheese, lime, and chili powder
Grain Bowl with quinoa, roasted veggies, feta, and a citrus vinaigrette
BBQ Chicken Salad with greens, ranch, and crispy onions

🌮 Tacos & Wraps

As a topping for grilled chicken, shrimp, or fish tacos
In vegetarian tacos with black beans, bell peppers, and avocado
Rolled in a wrap or burrito with rice, beans, and chipotle sauce

🍲 Soups & Chowders

Added to corn chowder for a smoky, sweet bite
Mixed into tortilla soup or chicken chili
Sprinkled on top of creamy tomato soup as a garnish

🍳 Breakfast & Brunch

Folded into scrambled eggs or omelets
Topped on avocado toast
Added to breakfast burritos or hash

🍞 Bakes & Casseroles

Mixed into cornbread batter
Added to Mexican-style casserole dishes
Baked into savory bread pudding with cheddar and herbs

🍔 Sides & Appetizers

Roasted Corn Pico de Gallo served with tortilla chips as a dip (with sour cream, lime, and cheese)
In a corn fritter mix
Mixed with mayo and lime as a topping for grilled burgers or hot dogs