ByDonna Elick
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Corn on the Cob in the Ovenis prepped and ready to bake in just 10 minutes! Enjoy baked corn as a side, or use the kernels in other recipes. Cooking corn on the cob has never been easier! This is the easiest way to cook sweet ears of corn!
I just love baked corn on the cob. Whether I’m at a picnic, barbecue, or summer potluck, it is always a popular side dish.
Pops of sweetness in every bite, complemented with melted butter and a variety of seasonings — my mouth is watering just thinking about it!
This easy baked corn is a great idea and a must to keep on hand during corn season.
Not only does this recipe give you great flavor and juicy corn every single time, but then you get to top it with homemade garlic butter, salted butter, parmesan cheese – or any other favorite topping that you want.
Can we all just take a moment to relish in the fact of how good sweet summer corn is? This simple recipe lets me cook a bunch of corn in a new way – and I can’t wait to see what you think!
Not only is this a great alternative to boiling corn, but it gives those sweet kernels the best texture. This is the only way that I’ll cook raw corn now because I’m pretty much obsessed.
Corn on the Cob in the Oven
While corn on the cob couldn’t be simpler to prep, there are plenty of different ways to cook it!
You should try my perfectstove top versiontoo. Trust me, both of these corn recipes are so simple, you’ll be making them all year long!
Or, maybe you want to use thecrockpot,Instant Pot, or anair fryer.
These cooking methods allow you to enjoy the same flavor as oven roasted corn on the cob without heating up your whole kitchen. That’s a win-win!
Looking for something more decadent? Try myCandied Bacon-Wrapped Roasted Corn!
Sweet kernels and smoky strips of bacon are sprinkled with brown sugar for a sticky, sweet coating.
Recipe Video
Tips for Cooking Corn on the Cob
- Use unsalted butter.
You won’t need the extra salt since you’ll be adding it along with freshly ground black pepper.
- Need a butter substitute?
Olive, vegetable, or even coconut oil can be used in place of the butter. You just need some kind of coating when cooking corn on the cob so it doesn’t dry out.
- Add some heat.
We love to add a dash of cayenne pepper when we make baked corn on the cob.
Stir it into the softened butter before smearing over the kernels so you don’t accidentally add too much.
- Try different corn on the cob toppings!
Instead of flavored butter, add some smoked paprika, your favorite herbs from the garden, or even a citrus compound butter.
Other options include grated Parmesan cheese, Old Bay seasoning, orbarbecue ranch dressing.
Oven Roasted Corn on the Cob FAQ
Do you need to boil corn before roasting?
Not at all! Oven roasted corn on the cob comes out perfectly cooked, no boiling necessary. You’ll have fresh sweet corn for your summer BBQ in no time at all!
Should you remove the husks for roasted corn on the cob?
For oven roasting, I remove the husks. It makes it easier to apply the flavored butter to the kernels.
But, if you want to keep them on, you can carefully turn back the husks, and apply the flavored butter. Then, close up the husks again and bake.
Or, you can skip the flavored butter and simply roast the cobs plain with the husks on. Then, apply butter, fresh herbs, and seasonings when you take them out of the oven.
Can you cook frozen corn on the cob in the oven?
Yes, you can make this baked corn recipe starting with frozen ears of corn. Simply follow the directions below, substituting frozen for fresh.
You can also wrap each ear in tin foil if you prefer. You will want to roast them in the oven for about 30 minutes in total. There is no need to turn them if you wrap them in foil.
Prep Ahead Instructions
There’s not much to do ahead of time with this recipe — it’s just cooking corn on the cob in the oven!
That said, you can shuck and clean the ears 2 to 3 days in advance and store them tightly wrapped in the refrigerator.
Trim them just before bakingso they don’t dry out.
Storing and Reheating Baked Corn on the Cob
We don’t often have leftovers when we make corn on the cob in the oven! If you do, allow the roasted corn to cool before storing it in an airtight container.
It will keep in the refrigerator for 4 to 5 days. Or, you can freeze them for up to 6 months. Just make sure that each ear is well-wrapped.
To reheat, let it thaw in the refrigerator. Wrap in a new sheet of foil with a little butter inside, then place the corn on the cob in the oven for about 10 minutes at 350°F.
It comes out perfect every time!
Enjoy!
With love, from our simple kitchen to yours.
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Best Ever Corn on the Cob in the Oven Recipe + Video
Donna Elick
Corn on the Cob in the Oven is roasted to perfection indoors! Baked corn on the cob is an easy side for BBQ cookouts and summer potlucks!
5 stars from 2 reviews
Tried this recipe?Please comment and review!
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Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Side Dish
Cuisine American
Method Oven
Servings 8
Ingredients
- 8 ears corn on the cob, husks and silk removed
- 8 tablespoons unsalted butter, room temperature
- 1 teaspoon kosher salt, or adjust to taste
- 1 teaspoon freshly ground black pepper, or adjust to taste
Instructions
Preheat oven to 400°F.
Line a baking sheet with aluminum foil and place the ears of corn on the baking sheet. Reserve about 1/2 of the butter and spread the remaining butter on all sides of the ears.Sprinkle liberally with salt and pepper.
Bake, turning corn occasionally, for 30-45 minutes, or until corn starts to brown.
Remove from the oven and spread the remaining butter evenly over the ears of corn. Sprinkle with more salt and pepper if desired.
Serve and enjoy!
Video
Donna’s Notes
We also love to add a dash of cayenne pepper. The best way to do that is to place 4 tablespoons of butter in a small dish. Add the desiredamount of cayenne pepper and mix to combine. Smear the seasoned butter on the corn and then continue with the recipe.
Nutrition
Serving: 1ear of corn | Calories: 178cal | Carbohydrates: 17g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 306mg | Sugar: 6g | Fiber: 2g | Calcium: 6mg | Iron: 1mg
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Tried this recipe?Let us know how it was!
Originally published April 2014, updated and republished July 2024
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