This Roasted Sweet Corn with Basil is simple roasted corn that is tossed in melted butter and enhanced with lots of fresh basil. Giving it an added bit of freshness and flavor.
With all the excitement for fall, there is still so much to be said for summer. Even with the talk about pumpkin spice and sweaters the heat continues to blaze on here. Maybe it’s the idea of cooler months and a relief from the heat that has us excited for the next season. Here in California, we are smack down in the middle of a hot summer that won’t seem to let up.
The veggies are still coming out of the garden. I sadly didn’t opt to grow corn in our garden this year. I find that when I have in the past, the squirrels seemed to eat it quicker than I could harvest. Fortunately, we are lucky enough to have several great farmers’ markets in the area. So thankfully, good corn is everywhere at the moment. Corn on its own is delicious and I especially like it straight off the cob.
Sweet corn is a highlight of the summer to be sure and truth be told, it is perfectly delicious on its own. But roasting it, adding some butter and fresh basil sends it over the top. It no longer is just an ear of corn placed on the table but rather a side dish packed with flavor with a lovely presentation.
I am not one to boast too much about a veggie dish but this one is certainly one to try. Especially if you happen to be growing basil and corn this year.
Why I Love This Roasted Sweet Corn with Basil
I am a fan of simple but that doesn’t mean I don’t like things dressed up. The ability to keep anything simple but also make it special is an extraordinary combination. It means anyone can do it. It also means that on any day of the week we can enjoy something special. This Roasted Sweet Corn with Basil is such.
Roasting corn on the cob and mixing it up with butter along with fresh herbs creates a ton of complementary flavors in an otherwise typical corn-on-the-cob side. It’s a beautiful side dish that everyone loves. I love to make it too. It is the perfect marriage of beauty and flavor.
Be sure to check out this Roasted Asparagus while you are at it. It is the perfect way to cook your fresh asparagus and that too has a lovely presentation. Another one I want to mention is this Simple Tomato Confit. It feeds a lot, looks beautiful on the summer table, and couldn’t be a more simple way to enjoy your summer tomatoes. Flavor and beauty had all around in each of these dishes.
What You Will Need To Make Roasted Sweet Corn with Basil
4 ears of corn
3 tbsp (8g) fresh basil
1 tsp (6g) sea salt
3 tbsp (43g) salted butter
Peel corn and brush them lightly with olive oil.
Place them directly on the grill and cook over a medium flame for several minutes making sure to move them around to cook evenly. See To Shuck or Not Shuck below.
Once they are cooked with a bit of charring remove them from the grill. Depending on how charred you like your corn. I actually like mine more charred than the pictures. It’s really your preference here. Allow them to cool before cutting.
When cooled, take a knife and run it down each ear of corn over a plate to remove the corn from the husk.
Chop the basil and add it to the bowl leaving out just a few leaves for garnish.
Pour the corn into a large bowl and sprinkle with sea salt.
Melt the butter on the stove top and a pour it over the corn.
Stir the corn and place it on a serving platter. Top with the leftover basil to garnish. Serve immediately.
Cooking Tips for Roasted Sweet Corn with Basil
- Be sure to not shuck your corn until you are ready to cook it otherwise it can dry out.
- I use real salted butter for this recipe.
- For best results, use fresh basil.
- I like to cook my corn directly on a flame turning regularly to ensure an even charring.
- Melting the butter helps ensure the corn is completely covered with butter.
How to Select Corn at the Store
You want the corn husk to be bright green. The corn should be wrapped tightly against the corn. The outside should be slightly damp. Be wary of any yellowing husks that might feel dry to touch. Also, avoid small brown holes in the corn which can indicate insects.
To Shuck or Not Shuck Corn on the Cob That is The Question
For this recipe, I do like to shuck my corn and place it right on the grill. Doing it this way is much quicker and also gets that charred look I am going for. However, you might opt to grill your corn with husks still on. In doing so this does take a bit longer but results in a great flavor. The corn is moist and charred with this method. So for this recipe, you can decide to grill your corn on the cob as both ways are delicious.
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- 4 ears of corn
- 3 tbsp (43g) salted butter
- 1 tsp (6g) sea salt
- 3 tbsp (8g) fresh basil
- Peel corn and brush them lightly with olive oil.
- Place them directly on grill and cook over a medium flame for several minutes making sure to move them around to cook evenly.
- Once they are cooked with a bit of charring remove them from the grill and then allow them to cool before cutting.
- When cooled, take a knife and run them down each ear of corn over a plate to remove the corn from the husk.
- Pour the corn into a large bowl and sprinkle with salt.
- Chop the basil and add it to the bowl leaving out just a few leaves for garnish.
- Melt the butter on the stove top and a pour it over the corn.
- Stir the corn and place it on a serving platter.
- Top with the leftover basil to garnish.
*This recipe can be doubled
Amount Per Serving: Calories: 77Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 11mgSodium: 325mgCarbohydrates: 8gFiber: 1gSugar: 2gProtein: 1g
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