Crispy Oven Roasted Corn with Garlic and Lemon
Oven roasted corn kernels are one of the easiest ways to turn a basic bag of frozen corn into an easy, delicious side dish. There is no shucking, no boiling water, and no standing over the stove. You spread the frozen kernels straight onto a sheet pan, toss them with olive oil, and let the oven do the work. As they roast, the corn dries out slightly and begins to caramelize at the edges, concentrating its natural sweetness.
After about ten minutes in a hot oven, the kernels are heated through and just starting to color. That is when the minced garlic, salt, and paprika go in. Adding them later keeps the garlic from burning and turning bitter. The pan goes back under a 550 degree broiler for another ten minutes. The high heat blisters the corn in spots and gives you those browned, toasty edges that make roasted vegetables so satisfying.
When it is done, the corn should be tender with a mix of golden and lightly charred kernels. The garlic clings to the corn and turns fragrant and mellow. A final squeeze of lemon is all it needs. Serve it as a quick side dish, turn it into a roasted corn salad, or fold it into grain bowls. It looks vibrant on the plate and tastes even better.
