Can I use frozen corn for this recipe?

While fresh corn delivers the best texture and flavor, you can use thawed frozen corn on the cob in a pinch. The cooking time may need to be reduced by about 5 minutes, so keep a close eye on it.

Is there a way to make this dairy-free?

Absolutely! You can substitute the butter in your cowboy butter recipe with plant-based butter or even a good-quality olive oil infused with the same herbs and spices. The flavor profile will be slightly different but still delicious.

Can I prepare the cowboy butter in advance?

Yes, and I highly recommend it! Cowboy butter can be made up to a week ahead and stored in the refrigerator. Simply remelt it before using. In fact, the flavors often develop and intensify when it sits for a day or two.

Why cut the corn into sections instead of cooking whole ears?

Cutting the corn into sections allows for more surface area to be coated with the flavorful butter. It also makes the corn easier to handle and serve, especially for children or at gatherings where people are eating while standing.

Cowboy Butter Roasted Corn Recipe

Description

Cowboy Butter Roasted Corn features sweet corn roasted in the oven and brushed with a savory cowboy butter sauce, then finished until golden brown and garnished with fresh parsley. This easy, crowd-pleasing side dish is perfect for barbecues, gatherings, or any meal, infusing every bite of corn with a zesty, buttery flavor.

Ingredients

Scale

Main Ingredients
4 ears corn, husked and carefully cut into 1 1/2-inch sections
1 recipe cowboy butter, melted
parsley, chopped, for garnish

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Instructions

Preheat Oven – Preheat your oven to 425°F. Line a large baking sheet with aluminum foil, ensuring there is enough foil on the ends to fold over and create a sealed packet.
Prepare the Corn – Arrange the corn sections on the prepared baking sheet. Brush each section thoroughly with the melted cowboy butter, coating all sides evenly for maximum flavor.
Wrap and Roast – Fold the foil over the corn to create a secure packet, sealing the edges tightly. Bake in the preheated oven for 25–30 minutes until the corn is tender.
Broil for Color – Carefully open the foil packet after baking. Set your oven to broil and broil the corn for 8–10 minutes, rotating halvway through, until the kernels become golden and slightly charred.
Finish and Serve – Remove the corn from the oven. Brush with additional melted cowboy butter (reheat if needed), garnish generously with chopped parsley, and serve warm.

Notes

Air Fryer Option: Brush corn with cowboy butter, air fry at 400°F for 10–12 minutes in a single layer, then brush again with butter and garnish.
You may need to work in batches depending on the size of your air fryer.
This recipe also works well for grilled corn or microwave corn, using the same butter application.
Adjust broiling time to achieve your preferred level of color and char.

Nutrition

Serving Size: 1/4 of recipe (approximately 1 ear of corn)
Calories: 180
Sugar: 6g
Sodium: 220mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 3g
Protein: 4g
Cholesterol: 15mg

Description

Ingredients

Main Ingredients

Instructions

Notes

Nutrition