Roasted Corn with Cilantro Butter

Sweet summer corn roasted in the oven and topped of with a light compound butter using fresh cilantro and a pinch of chipotle pepper and cumin.

Farm stands carrying fresh sweet corn are everywhere from July to early September here in New York. That is when corn is so sweet and juicy, you can practically eat it raw! Before the corn season ends, I like to buy fresh corn any chance I get. For the compound butter, you can use any combination of fresh herbs you have on hand, thyme butter or chive butter are some of my favorites. You can make larger amounts and keep it in the refrigerator for at least a week.

My original idea for this post was to make grilled corn but I ran out of gas so I needed a plan B. I came across this super easy method for roasting corn in the oven and I don’t think I’ll ever make corn any other way. This was super easy and the aroma of roasted corn that filled my kitchen was wonderful; far easier than grilling corn since you don’t have to keep turning it.

Oven Roasted Corn with Light Cilantro Butter
Adapted from
Gina’s Weight Watcher Recipes
Servings: 6 • Size: 1 ear • Points +: 3 pts • Smart Points: 2
Calories: 94.2 • Fat: 3.1 g • Protein: 2.9 g • Carb: 17.5 g • Fiber: 2.4 g • Sugar: 2.9 g
Sodium: 43.6 mg (without salt)


  • 6 ears of corn, husks on

For the Light Cilantro Butter:

  • 2 tbsp light butter, at room temperature
  • 1 tbsp fresh cilantro, chopped
  • 1/8 tsp ground chipotle pepper
  • 1/8 tsp cumin
  • pinch salt


For the Light Cilantro Butter:

Combine all the ingredients to make butter. Set aside in a ramekin.

For the Corn:

Preheat oven to 350°. When hot, place corn in the middle rack and bake 30 minutes.

Remove corn from the oven and set aside for 5 minutes. Carefully remove husks and silks from the corn and serve each with 2 teaspoons of cilantro butter.