Sheet-pan roasted corn with caramelized kernels
Roasting corn concentrates sweetness and produces a desirable caramelized edge. Use fresh or frozen kernels and a hot oven or high-heat broiler.
Method:
- Preheat the oven to 425°F (220°C) or use the broiler for a faster char.
- Toss kernels with oil or melted butter, salt, and your choice of spices (smoked paprika, garlic powder). Spread in a single layer on a rimmed sheet pan so kernels roast rather than steam.
- Roast 15–25 minutes, stirring once or twice, until some kernels have browned and edges caramelize. For broiler use, watch closely and stir every 2–3 minutes.
Tips for best results:
- Don’t overcrowd the pan; leave space for steam to escape.
- Add a little sugar or honey for extra caramelization, especially with frozen corn.
- Finish with acid (lime juice or vinegar) and herbs to balance sweetness.
Use roasted corn as a topping for salads, tacos, bowls, or as a side dish. The toasty flavor pairs well with smoky, spicy, or tangy elements.