Description
This smoky, savory foil-packed corn recipe locks in natural juiciness while wrapping it in a garlic-butter glaze. A crowd-pleasing side dish with balanced umami and sweetness, ready in just 35 minutes.
Ingredients
4 ears fresh corn
1/4 cup unsalted butter, softened
2 garlic cloves, minced
1 tsp ground cumin
1 tsp paprika
1 tsp salt
1/2 tsp black pepper
Coconut oil (optional, for dairy-free variation)
Instructions
Preheat oven to 400°F (200°C)
Cut 4 sheets of aluminum foil (18×18 inches each)
In a bowl, mix butter with garlic, cumin, paprika, salt, and pepper
Place each corn ear on foil sheets, leaving the bottom third free
Spread butter mixture across kernels using fingers or a brush
Seal foil tightly around corn to prevent leakage
Place packets on baking sheet, spaced apart
Bake for 25 minutes until charred and tender
Remove and carefully unroll foil, serve immediately
Notes
For brighter flavor, add lime juice after baking
Use coconut oil instead of butter for dairy-free version
Opt for freshly shucked corn with visibly glistening kernels
Trim uneven cobs for even cooking
Seal tightly to contain aroma and juices
Avoid under-sized ears to prevent leakage
- Prep Time: 10
- Cook Time: 25
- Category: Lunch
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 ear of corn
- Calories: 200
- Sugar: 1g
- Sodium: 575mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg