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Cowboy Butter Roasted Corn

Cowboy butter roasted corn with golden, caramelized kernels slathered in a chunky compound butter. Garlic, herbs, lemon zest, smoked paprika, and red pepper flakes melt between kernels for a bold herby corn side dish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Corn
  • 4 corn Husked ears
  • 1 can (15 oz) unsalted butter Use only if substituting canned corn; otherwise omit
Cowboy Butter
  • 0.5 cup unsalted butter Softened (1 stick)
  • 4 garlic Minced
  • 1 tbsp fresh parsley Chopped
  • 1 tbsp fresh chives Chopped
  • 1 tsp Dijon mustard
  • 1 tsp lemon juice
  • 0.5 tsp lemon zest
  • 0.5 tsp smoked paprika
  • 0.25 tsp red pepper flakes
  • 0.25 tsp cayenne pepper
  • 0.25 tsp salt To taste
  • 0.25 tsp black pepper To taste

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 425°F and line a baking sheet with foil.
  2. Husk the corn ears so the kernels are exposed and ready to coat.
Make the cowboy butter
  1. Beat the softened butter with garlic, parsley, chives, Dijon, lemon juice, lemon zest, smoked paprika, red pepper flakes, cayenne, salt, and pepper until fully combined.
Roast the corn
  1. Coat each ear of corn generously with half the cowboy butter, then place the ears on the prepared baking sheet.
  2. Roast for 20–25 minutes, turning once, until kernels are golden and caramelized.
Finish and serve
  1. Remove from the oven and immediately slather the corn with the remaining cowboy butter.
  2. Serve hot, with any extra cowboy butter melted alongside for dipping.

Notes

Pro tip: soften the butter at room temperature so it creams easily—if it’s too firm, microwave in 5–10 second bursts and stir to keep it spreadable. Store leftover roasted corn in an airtight container in the fridge for up to 3 days; reheat at 375°F for 8–10 minutes. Freezing isn’t recommended for best texture, but the cowboy butter itself can be frozen up to 2 months. For a dairy-light swap, use a plant-based butter stick in the same amount.