Best Ever Oven Roasted Corn is prepped and ready to go in the oven in just 10 minutes. This recipe for corn on the cob in the oven is so simple you will be making it all year long! It is utterly life altering! You have to try it.
Grilling season is upon us at last, here in Arizona!
I am so excited for spring and summer, even though technically I could grill all year long in Arizona, there is just something that is ALL right when I am grilling when everything is lush and green.
I had my in-laws over a few weeks ago and decided to break out the grill and cook up some ribeyes for my mother-in-laws retirement dinner.
Corn and potatoes are the perfect sides for this midwestern family, but I already had my hands full with dessert.
Simple oven roasted corn on the cob was perfectly easy and freed me up to chat and prepare dessert.
Honestly, I may just start roasting it in the oven. It is crazy easy. Sweet corn made even more fabulous by roasting int he oven.
Perfect corn prepped in just 10 minutes. Simply preheat oven and place corn on a baking sheet, smeared with butter and generously seasoned with salt and pepper.
I can not imagine a corn sweeter or easier. I can't wait to make it again. You are going to love it too!
Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.
The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.
8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!
Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!
And we have included kitchen tips to make dinnertime less stressful.
We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.
Helpful Tips to make The Best Ever Oven Roasted Corn:
- 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 desired amount of cayenne pepper and mix it together. Smear butter on corn and then continue with the recipe.
- Make your own compound butter to finish the corn with. Try different flavor combinations.
What you will need to make The Best Ever Oven Roasted Corn:
- Baking Sheet-
- Aluminum Foil- for easy cleanup
Enjoy!
With love from our simple kitchen to yours.
Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to The Slow Roasted Italian by Email and receive new recipes in your inbox every day!
Check out more of our favorite roasted vegetable recipes:
Garlic Roasted Brussels SproutsBest Ever Garlic Roasted Broccoli
Rosemary Roasted Onions
Watch the video to see how easy it is to make Best Ever Oven Roasted Corn!!!
Yield: 8
The Best Ever Oven Roasted Corn
The Best Ever Oven Roasted Corn is prepped and ready to go in the oven in just 10 minutes. This recipe is so simple you will be making it all year long!
prep time: 10 MINScook time: 45 MINStotal time: 55 mins
Ingredients
- 8 ears corn, cleaned
- 1 stick (8 tablespoons) unsalted butter, room temperature
- kosher salt, to taste
- fresh ground black pepper, to taste
Instructions
- Preheat oven to 400°F. Line a baking sheet with aluminum foil.
- Place corn on baking sheet. Reserve about 1/2 of the butter. Spread remaining butter on the whole ear of corn. Sprinkle liberally with salt and pepper (I use about 1 teaspoon of each).
- Bake for 30-45 minutes, until starting to brown. Turn corn occasionally. Remove from oven and spread remaining butter over the top of the corn. Sprinkle with more pepper as desired.
- Serve and enjoy!
DONNA'S NOTES
- We also love to add a dash of cayenne pepper. The best way to do that is to place 4 tablespoons butter in a small dish. Add desired amount of cayenne pepper and mix together. Smear butter on corn and then continue with recipe.
Recipe developed by Donna Elick The Slow Roasted Italian
Copyright ©2014 The Slow Roasted Italian – All rights reserved.
Copyright ©2014 The Slow Roasted Italian – All rights reserved.
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
looks wonderful
ReplyDeleteCan you believe my husband doesn't like butter on his corn? Strange, I know. Me...I'd devour this!! Do you think I could cook some without butter or maybe rub a little olive oil on his?
ReplyDeleteI am pinning this!!
Hi Kim! Thanks for stopping by. I love love love butter, so I am with you. But, as long as you have some oil on the corn to keep it from drying out, it will roast perfectly. Enjoy and let us know how it goes.
Delete....coconut oil on corn is the bomb!:-)
DeleteCoconut oil on corn is the bomb!!
Delete....coconut oil on corn is the bomb!:-)
DeleteI rub a little olive oil, a little salt and fresh cracked black pepper.wrap in foil place on the grill bout 30 minutes.just. make sure and rotate bout every 5 minutes so it doesnt burn..
DeleteWhen I lived in Mexico they put mayonnaise on the corn and then sprinkled it with grated cheese. The best corn I've ever eaten.
DeleteCarla Berry: You tried three (3) times and I still have no idea what idea you were trying to get across. What exactly does "Bomb" mean.....Is it good or is it bad ????
DeleteYea it is called Elote I sprinkle chili powder on mine with butter and the mayo
DeleteMo key fellow: The bomb means very good! A slang term that has been around for YEARS! :)
DeleteThis made me laugh :-). A few years ago, someone told me that a guy I was dating had said I was "the bomb". I was livid because I thought he was implying that I was destroying his life, lol
DeleteI've never tried this Donna - but you know I will soon! We love roasted vegetables of all kinds so I'm sure this will be an instant favorite.
ReplyDeleteI've been roasting corn in the oven for years. I leave it in the husks and don't soak the corn or anything. Just put it on a baking sheet and and bake for 30 minutes at 400 degrees and you have the most moist, succulent corn you could imagine.
ReplyDeleteMicrowave works in fraction of the time. About 4 minutes per ear. Leave the husks on. After done, cut the ear at the largest diameter near the stalk and squeeze it out. Works like magic.
DeleteYour roasted corn looks delishous. I can't wait to try it. I hope my grocery store has some nice fresh Ca. grown corn in when I go. I have corn growing in my back yard garden and can hardly wait till I have some ready to pick. Yum
ReplyDeleteThank you Donna
I would use my name instead of anonymous if I knew how to do it. I don't know what to click on to use my name and I don't know what url is.
ReplyDeleteFirst, select url then type in the name you want to appear. In the url box type in theslowroasteditalian.com. And there you have it.
Deleteyes, coconut oil or some garlic olive oil in place of the butter will work nicely.
DeleteI am so excited to try this! Grilling season is very short in Wisconsin, and I really don't care for boiling the ears. This sounds tasty and like a great year round way to enjoy corn!
ReplyDeletehow long do you bake the corn for in the oven
ReplyDeleteBake for 30-45 minutes, until starting to brown.
DeleteI broil a lot of my foods in the oven, never thought doing my vegetables besides potatoes in the oven…so how long do you cook the corn for in the oven….or the broccoli? Thank you for your recipe ideas and your answer
ReplyDeleteI use my George foreman grill with husk on killer corn
ReplyDeleteI roast my corn, with olive oil wrapped individually in foil. It is the BEST ever. I also roast Brussels sprouts, onion, garlic on cookie sheet with olive oil, salt , pepper.....delish. Also, cauliflower, cabbage, broccoli, asparagus, string beans.....you name it! Been doing this for years.
ReplyDeleteI use the microwave...husks on run under water and shake well...3 min. 30 seconds, per corn...never tasted anything better,,:)
ReplyDeleteI also use microwave..wrap each ear in a few paper towels, soak with water, and it is always delicious...
DeleteThis recipe is delicious. I have made it several times. It is so buttery and yummy, I like it this way better than on the grill! Thanks!
ReplyDeleteI too roast it in the oven all the time. The only thing that I do that is slightly different is I add a little fresh ( or dried) rosemary to the salt and pepper. This adds a unique and slightly even sweeter result !
ReplyDeleteDo you "bake" or "broil" the corn, as far as the oven setting? Looking forward to trying this and surprising my wife!
ReplyDeletePreheat oven to 400°F. Bake for 30-45 minutes, until starting to brown.
DeleteI have microwaved corn on the husk before. I don't like butter on corn. The corn I always had as I grew up is one with lemon juice, cayenne pepper or black pepper and salt on it.
ReplyDeleteDo you think frozen corn will work too?
ReplyDeleteI have never tried frozen corn, I would think it would be too drying for frozen, as frozen corn will release some of its liquid content as it thaws. You can cook frozen corn in a skillet with some butter and it tastes wonderful! Enjoy and let us know how it goes.
DeleteI cook frozen corn in the microwave. Put on a little butter first. 6 minutes, good to go. Sometimes 7 minutes on the long ears.
DeleteYou can microwave corn in the husk and remove every silk by cooking it then cutting the back end of the ear off first. Hold up by the husk where the silk is. It will be hot. The ear of corn will slip right out where you made the cut. Now trim other end of ear. No silks to remove all in husks. Times vary to cook. 2-4 min. Depending on wattage of oven.
ReplyDeleteI prefer putting the whole corn in the oven, husks and all, and then after it's cooked pulling the husk down and using it as a handle. I got fresh prepackaged corn with no husk, however, and found this recipe. It's in the oven now. Smells and looks really good.
ReplyDeleteI will try this
ReplyDeleteTwo Words. Foil Bag it. Add your Butter. Add your seasoning. 40 minutes in the oven. You're there. Got to go. My mouth's watering.
DeleteAgent 0007
Way more than two words, lol.
DeleteI've been microwaving whole ears of corn in the husk for a few years. While it is simple and pretty foolproof, I'll bet the oven roasting enhances the sweetness and provides a bit of crunch from the browning process. Next time I see fresh corn this will be on the dinner table. Corn is my husband's favorite veggie, so I'm sure he will have no complaints.
ReplyDeleteIt's really not a veggie...your husband, like many, cheat and call it a veg...lol.
DeleteIs there anything better than roasted corn? Gorgeous pics!
ReplyDeleteHave been wrapping ears of corn and butter in foil and roasting in oven until slightly brown here and there for years. Delicious!!!! Oven should be at about 400. Frozen corn mostly. Frozen is quickest!!!!
ReplyDeleteThis gets me excited for summer! Makes me feel like it's practically here. Of course now I don't have to wait for warm weather for perfectly cooked corn.
ReplyDeleteI used this recipe and it was a hit. I never seen corn leave so fast from the pan. My grand-daughters loved it.
ReplyDeleteOh this was so much easier than individually wrapping the ears! It was wonderful. I did 2 pans worth. On the 2nd pan, I lightly sprinkled chili powder, lime juice and parmesan cheese. *groan* I could live on this.
ReplyDeleteThis was delicious!
ReplyDeleteThis was delicious! Thank you!
ReplyDeleteI skip the salt and pepper and use old bay. There is nothing better than old bay on sweet corn. On the east coast the best corn is silver queen, the kernels are translucent and really small but SOO good
ReplyDeleteThis looks delicious. But does the corn turn out soggy or mushy?
ReplyDeleteNo I just cooked it and it was delicious...
DeleteSince the grill is already fired up for the steaks, why not use the back burner area to grill the corn instead of heating an oven inside to 400 deg. I smear on a mix of olive oil, butter, Stubbs BBQ rub and sometime a dash of anchovy paste, and others to experiment with. Grill on high heat until brown areas appear, turning every few minutes. Yum!
ReplyDeleteI'm from New Jersey (best corn ever,,, anywhere),,, don't need to pour butter on or grill.... just 2 min. in boiling water,,,,, sweetest ever! Eat your hearts out!!!
ReplyDeleteI also like to add cumin or smoked paprika. Yummy.
ReplyDeleteJust a well meaning word of warning to some of the commenters: Do NOT let foil touch your food when cooking or storing- the aluminum reacts with the acids in foods which
ReplyDeletecauses carcinogens in your food. If I use foil at all it's overtop plastic wrap and never
when cooking. I know this is a shock, but when you think about it it makes sense, just like aluminum chlorhydrate in anti-perspirant is suspect as a cause of breast cancer.
Just tried this tonight because we had some corn in the fridge and it was delicious. Added some chili in lieu of cayenne and it was still fantastic!
ReplyDeleteYou could use any compound butter for this--mix the salt, pepper, and any herbs/spices you like to the butter before you spread it on. I never thought about roasting corn in the oven, but this is a great idea. Thanks!
ReplyDeleteTried it. My family Loved it!!!! Never going back to boiling corn again!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
ReplyDeleteCooking with aluminum foil poses no risks. Period.
ReplyDeletehttps://www.realsimple.com/food-recipes/tools-products/aluminum-foil-safe
The first time I tried this I was hooked! It's the only way I do corn now. So delicious, and easy to keep warm. Thank you!
ReplyDeletefor a couple of years now have been putting corn in the husks on the oven rack at 350 for 30 min. when done the silks slide right off and it's wonderful.
ReplyDeleteI just steam mine in the steamer for 8 mins without the husks.You can add butter and salt or oil.
ReplyDeleteMaking this right now . I am excited to try it . Looks good .
ReplyDeleteFirst time trying corn in the oven and it turned out great! Can't wait to try it when local corn is in season!
ReplyDeleteThis corn is everything!!!!
ReplyDeleteCan I use corn I froze from last summer?
ReplyDelete