Corn on the Cob in the Oven + Video
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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 other recipes.
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!
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 perfect stove top version too. Trust me, both of these corn 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. 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 my Candied Bacon-Wrapped Roasted Corn! Sweet kernels and smoky strips of bacon are sprinkled with brown sugar for a sticky, sweet coating.
Be sure to watch the video! Look for it in the recipe card, at the bottom of this post.
Recipe Tips and Tricks
- 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 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.
- 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, or barbecue ranch dressing.
Mess Free Buttering 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!
Oven Roasted Corn FAQ
Not at all! Oven roasted corn on the cob comes out perfectly cooked, no boiling necessary.
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 it out of 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 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 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!
With love, from our simple kitchen to yours.
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Other Oven Roasted Veggies
If you enjoyed learning how to make oven roasted corn, you might want to try a few of these roasted vegetable recipes next time.
- Garlic Roasted Brussels Sprouts
- Best Ever Garlic Roasted Broccoli
- Rosemary Roasted Onions
- Roasted Fingerling Potatoes
Corn on the Cob in the Oven + Video
- 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
- 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!
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.
Originally published April 2014, updated and republished April 2022
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Oh 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.
This was delicious!
This was delicious! Thank you!
I 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
This looks delicious. But does the corn turn out soggy or mushy?
No I just cooked it and it was delicious…
Since 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!
I'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!!!
I also like to add cumin or smoked paprika. Yummy.
Just 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
causes 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.
Sometimes I wrap my fish or veggies in parchment paper and then foil. 🙂
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!
You 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!
Tried it. My family Loved it!!!! Never going back to boiling corn again!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Cooking with aluminum foil poses no risks. Period.
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!
for 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.
I just steam mine in the steamer for 8 mins without the husks.You can add butter and salt or oil.
Making this right now . I am excited to try it . Looks good .
First time trying corn in the oven and it turned out great! Can't wait to try it when local corn is in season!
This corn is everything!!!!
Can I use corn I froze from last summer?
I bought ur book looking for the fruit salad reciepe where u used honey and I can not find it. Please help
Here you go! Enjoy! https://www.theslowroasteditalian.com/2014/05/orange-honey-rainbow-fruit-salad-recipe.html
I’ve tried this recipe several times and still like it! And right now is the right season to cook this dish.
We are so happy you enjoy it! Have a great day!
TSRI Team Member,