Corn on the Cob in the Oven + Video

Corn on the Cob in the Oven is prepped and ready to bake in just 10 minutes! Enjoy baked corn as a side or use the kernels in another recipe. This recipe is so simple you will be making it all year long! It is utterly life altering!

I just love baked corn on the cob in the summertime. Whether I’m at a picnic, barbecue, or family outing, it is one of my favorite summer recipes.

Pops of sweetness in every bite, complemented with melted butter and a variety of seasonings — my mouth is watering just thinking about it!

Corn on the Cob in the Oven

While this recipe couldn’t be more simple, there are plenty of different ways to make it! Watch the video for step by step instructions and find more helpful tips below.

You should try my perfect stovetop version too. Trust me, both of these recipes are so simple, you’ll be making them all year long!

Or, maybe you want to use the crockpot, Instant Pot, or an air fryer — enjoy the same flavor as oven roasted corn on the cob without heating up your whole kitchen.

Looking for something more decadent? Try my Candied Bacon-Wrapped Roasted Corn! Sweet kernels and smoky strips of bacon are sprinkled with brown sugar for a sticky, sweet coating.

Recipe Tips and Tricks

• Use unsalted butter. You won’t need the extra salt since you’ll be adding it yourself with the freshly ground black pepper.
  
• Or oil instead! Olive, vegetable, or even coconut oil can be used in place of the butter. You just need some kind of coating so the roasted corn 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.
  
• Mess-free butter tip: Leave the wrapper on the stick of butter and rub the end over the surface of the kernels. You’ll get even coverage and keep your fingers clean in the process!
  
• Try different 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, or dry ranch seasoning.

What You’ll Need To Make Roasted Corn

• Baking Sheet - Used for anything from cookies to roasting, a good baking pan will last for years.
  
• Aluminum Foil for easy cleanup
  
• Tongs - I love this set of 3, and I use every pair of them. They are so handy and grip amazingly well!

Corn on the Cob in the Oven 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. 

Should you remove the husks for oven roasted corn on the cob?

In this recipe, I remove the husks. It makes it easier to apply the flavored butter to the kernels.

But, you can carefully turn back the husks, then apply the flavored butter if you want to keep them on. Finally, close up the husk 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 it 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. Simply follow the directions below and substitute 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 baked corn on the cob!

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 baking so they don’t dry out.

 

How To Store Baked Corn

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 in an airtight container. It will keep in the refrigerator for 4 to 5 days.

Or, you can freeze 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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MORE SUMMER SIDE RECIPES

Spinach Strawberry Salad

Hawaiian Tortellini Pasta Salad

Creamy Cucumber Salad

Hawaiian Cheesecake Salad

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Yield: 8

Author: Donna Elick

Corn on the Cob in the Oven

Corn on the cob in the oven is prepped and ready to bake in just 10 minutes! Enjoy baked corn as a side or use the kernels in another recipe

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

• 8 ears corn, cleaned
• 1 stick (8 tablespoons) unsalted butter, room temperature
• kosher salt, to taste
• fresh ground black pepper, to taste

Instructions

1. Preheat oven to 400°F. Line a baking sheet with aluminum foil.
2. Place the corn on the baking sheet. Reserve about 1/2 of the butter.
3. Spread the remaining butter on all of the corn.
4. Sprinkle liberally with salt and pepper (I use about 1 teaspoon of each).
5. Bake for 30-45 minutes, until starting to brown.
6. Turn corn occasionally. Remove from the oven and spread the remaining butter over the top of the corn. Sprinkle with more pepper as desired.
7. Serve and enjoy!

DONNA'S NOTES

1. 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 the butter on corn and then continue with the recipe.

https://www.theslowroasteditalian.com/2014/04/the-best-ever-oven-roasted-corn-recipe.html

Recipe developed by Donna Elick The Slow Roasted Italian
Copyright ©2014 The Slow Roasted Italian – All rights reserved.

Originally published April 2014, updated and republished April 2022

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