Welcome to your new favorite summer side dish! This vibrantly seasoned Roasted Corn with Sweet Bell Peppers is a simple yet sensational recipe that promises to elevate any meal. Bursting with natural sweetness and a hint of smoky flavor, it’s a must-make for your next barbecue, potluck, or weeknight dinner.
Looking for more delicious ways to enjoy corn? Explore some of our other cherished corn recipes like this refreshing Grilled Bacon Corn Salad, the hearty Cowboy Caviar, or the delightful Black Bean Corn Avocado Salad. Each offers a unique twist on this beloved summer vegetable.
A Note from the Author
Sweet Corn & Peppers: A Journey to Irresistible Flavor!
Summer has always meant one thing in my kitchen: fresh sweet corn. Typically, I’d toss it straight onto the grill, charring it perfectly for a smoky flavor that’s hard to beat. It’s also a staple for my Creamy Corn Soup, a fantastic accompaniment for Flank Steak dinners, or the star of a vibrant batch of Fresh Corn Salsa. And, like any true corn enthusiast, I can never resist the allure of Mexican Street Corn, or Elote.
But then came a day when my fridge was overflowing with peak-season corn and a colorful assortment of sweet bell peppers. I was in the mood for something different, something that would bring out new dimensions of their natural sweetness. The idea of roasting them together on a sheet pan, seasoned just right, sparked my culinary curiosity. And let me tell you, the results were beyond expectation. The flavors melded beautifully, transforming simple vegetables into a dish so incredibly delicious, I found myself sneaking spoonfuls directly from the pan. It quickly became an instant classic in my home, a side dish that perfectly captures the essence of summer with minimal effort and maximum flavor.
Essential Ingredients for Perfect Roasted Corn
Crafting this irresistible roasted corn and pepper dish requires just a handful of fresh ingredients and a blend of aromatic spices. Here’s what you’ll need to create this simple yet flavor-packed side:
- Fresh Sweet Corn: The star of our dish! Always opt for fresh, sweet corn when it’s in season for the most vibrant flavor and tender-crisp texture. It makes all the difference. While convenient, frozen or canned corn simply won’t yield the same fantastic results in this recipe.
- Colorful Bell Peppers: These add a beautiful pop of color, a delightful sweetness, and a subtle crunch. Choose a variety of colors—red, orange, yellow, and green—not just for visual appeal but also for a broader spectrum of mild, sweet flavors. Dice them evenly so they roast consistently with the corn.
- Quality Olive Oil: A good extra virgin olive oil is crucial for coating the vegetables, promoting even roasting, and imparting a rich, fruity flavor. It helps create that desirable slight char and tenderizes the corn and peppers beautifully.
- Flavorful Seasonings: This recipe uses a blend of chili powder, paprika, onion powder, garlic powder, salt, and pepper. These spices create a warm, slightly smoky, and savory profile that complements the sweetness of the corn and peppers. Feel free to adjust the quantities to suit your personal preference for mild or more robust flavors.
- Fresh Cilantro (Optional): A sprinkle of freshly chopped cilantro at the end adds a bright, herbaceous finish that ties all the flavors together. It’s optional, but highly recommended for an extra layer of freshness.
Achieving Perfectly Roasted Corn and Peppers: A Step-by-Step Guide
Roasting corn and peppers is an incredibly straightforward process, but a few key tips will ensure your dish turns out perfectly golden, tender-crisp, and bursting with flavor every time. Follow these steps for an unforgettable side dish:
- Start with the Freshest Corn: The foundation of this dish is fresh, sweet corn. Its natural sugars caramelize beautifully when roasted, creating an unparalleled depth of flavor. Avoid frozen or canned corn for this recipe, as they won’t achieve the same texture or sweetness.
- Roast Promptly for Peak Sweetness: Corn rapidly converts its sugars into starch once picked. For the sweetest possible results, aim to roast your fresh corn as soon as possible after purchasing. If immediate cooking isn’t an option, store the corn in the refrigerator to slow down this process and preserve its delightful sweetness.
- Proper Corn Preparation:
- Removing kernels from the cob is simple with the right technique. Place one end of an ear of corn on a sturdy cutting board, holding the top firmly. Using a sharp knife, carefully slice downwards, taking off strips of kernels. Rotate the cob after each pass and continue until all kernels are removed. Be careful and take your time!
- Dice the Bell Peppers: Cut your bell peppers into roughly ¼-inch pieces. Ensuring uniform size helps them cook evenly alongside the corn, achieving that ideal crisp-tender consistency.
- Season and Spread Evenly: In a large mixing bowl, combine the fresh corn kernels and diced bell peppers. Drizzle generously with olive oil, then add your chosen seasonings (chili powder, paprika, onion powder, garlic powder, salt, and pepper). Toss everything thoroughly with a wooden spoon until every piece of corn and pepper is beautifully coated. Divide the seasoned vegetables evenly between two large sheet pans, ensuring they are spread in a single layer. This crucial step prevents steaming and encourages proper caramelization and charring.
- The Roasting Process: Preheat your oven to 400°F (200°C) with two racks positioned in the middle. Place the sheet pans on separate racks and roast for an initial 10 minutes. Then, remove the trays, give the vegetables a good toss with a spatula, and switch the trays to opposite racks to ensure even cooking. Continue roasting for another 10-20 minutes, tossing every 10 minutes, until the corn and peppers are beautifully charred, tender-crisp, and fragrant. A little char adds incredible depth of flavor!
- Serve and Savor: Once perfectly roasted, taste and adjust any seasonings if needed. Serve this delicious Roasted Corn and Peppers immediately, right out of the oven, to enjoy its freshest, most vibrant flavors. It’s truly a treat!
Do You Need to Soak Corn Before Roasting?
A common question is whether corn needs to be soaked before cooking, especially for grilling or roasting. The answer is a resounding no for this recipe! Soaking corn, particularly when roasting or grilling, can actually hinder the desired browning and charring that adds so much flavor. The goal with roasted corn is to achieve a slightly caramelized exterior and a tender interior, which is best done without excess moisture. Just prepare your fresh corn as directed, and you’ll get perfect results.
Quick Tip: Selecting the Best Fresh Corn
To ensure you’re getting the absolute best corn for your roasted dish, always look for husks that are tightly wrapped, bright green, and feel slightly damp. These are indicators of freshly picked ears. Avoid any corn with husks that appear dry, yellowing, or have visible signs of damage or worms. Gently feel for plump, firm kernels through the husk. A good ear will feel full and firm from top to bottom.
Versatile Ways to Enjoy Your Roasted Corn
This roasted corn and pepper dish is incredibly versatile and can be enjoyed in numerous ways beyond a simple side. Its vibrant flavors and textures make it a fantastic addition to a variety of meals:
- A Standalone Summer Side Dish: The most classic way to enjoy this dish! Serve it straight from the oven as a vibrant, flavorful accompaniment to any summer dinner. It pairs exceptionally well with grilled meats like our Cilantro Lime Chicken, or any barbecue favorites.
- Transform it into a Zesty Salad: Take your roasted corn to the next level by turning it into a refreshing salad. Once cooled slightly, add crumbles of creamy goat cheese or tangy feta cheese, extra fresh cilantro, and a generous drizzle of our homemade Cilantro-Lime Dressing. This makes for a light yet satisfying meal or a fantastic potluck contribution.
- Elevate Your Main Courses: Leftovers (if there are any!) are perfect for enhancing other meals. Use this flavorful roasted corn to top chicken or fish tacos, add a burst of flavor to burrito bowls, or mix into grilled meats. It’s an effortless way to introduce rich taste, a touch of sweetness, and appealing texture to almost any dish, making everyday meals more exciting.
Storage Solutions
Managing Leftover Roasted Corn
While roasted corn and peppers are undeniably best enjoyed fresh, hot, and straight from the oven, any leftovers are still incredibly delicious and versatile. Chilled roasted corn makes a wonderful addition to other warm dishes or can be enjoyed cold in salads. To store, simply transfer the cooled roasted corn to an airtight container and keep it in the refrigerator. It will stay fresh and flavorful for 3-5 days, ready to be repurposed into your next meal.
More Irresistible Summer Recipes:
Rice And Quinoa Salads
Jennifer Aniston Salad
Salads
Roasted Veggie Salad (Panzanella)
Potato Salads
No Mayo Potato Salad (Dairy Free)
Salads
Cucumber Feta Salad
Pin
Seasoned Roasted Corn with Sweet Peppers
Video
Equipment
- 2 Large sheet pan (15″ x 21″) 21 x 15-inch
- Large bowl
Ingredients
- 8 ears fresh sweet corn (about 6-1/2 cups kernels), see Note 1
- 4 bell peppers (we recommend a mix of red, orange, yellow, and green for color)
- 1/4 cup olive oil
- 2 teaspoons chili powder
- 2 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1-1/4 teaspoon salt
- 1/2 teaspoon black pepper
- finely chopped fresh cilantro (optional, for serving)
Instructions
- Preheat your oven to 400°F (200°C) and ensure two oven racks are arranged in the middle positions. Set aside two extra-large sheet pans (approximately 15″ x 21″) for roasting.
- Carefully cut the fresh corn kernels off the cobs. Then, dice the bell peppers into uniform 1/4-inch pieces. Place both the corn kernels and diced bell peppers into a large mixing bowl.
- Drizzle the vegetables with olive oil, then add all the seasonings (chili powder, paprika, onion powder, garlic powder, salt, and pepper). Toss everything thoroughly with a wooden spoon until the corn and peppers are evenly coated with oil and spices. Divide this mixture evenly between the two prepared baking sheets, spreading the vegetables out in a single layer to allow for optimal roasting and charring. Avoid overcrowding the pans, as this can lead to steaming instead of roasting.
- Place both trays into the preheated oven on separate racks. Roast for an initial 10 minutes. After 10 minutes, remove the trays, toss the vegetables gently with a spatula, then switch the trays to the opposite racks (top to bottom, bottom to top) to ensure even cooking. Continue roasting for another 10–20 minutes, tossing the vegetables every 10 minutes, until they are nicely charred, tender-crisp, and fragrant. Taste the roasted vegetables and adjust the seasoning if desired.
- Serve the roasted corn and peppers immediately, either as is for a simple, delicious side, or garnish with a sprinkle of fresh, finely chopped cilantro for an added burst of flavor. Enjoy!
Recipe Notes & Tips
Note 2: The Importance of a Mixing Bowl: It is highly recommended to combine the corn, bell peppers, oil, and all seasonings in a separate large mixing bowl before spreading them onto the baking sheets. This ensures every piece of vegetable is thoroughly and evenly coated with the oil and spices. Skipping this step and attempting to mix directly on the baking sheet often results in requiring more oil and can lead to uneven seasoning, affecting the overall flavor and texture of the final dish.
Storage & Reheating: This roasted corn and pepper dish is at its absolute best when served fresh, hot, and right out of the oven. However, it also tastes wonderful when chilled and can make a fantastic addition to various dishes the following day. To store any leftovers, allow them to cool completely before transferring them to an airtight container. Keep refrigerated for 3–5 days. When reheating, you can gently warm it in a skillet over medium heat, or briefly in the oven until heated through, being careful not to overcook and lose its tender-crisp texture.
Nutrition Information
Nutrition information is automatically calculated, so should only be used as an approximation.