How to Make Corn on the Cob in the Oven + Video
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This recipe for Corn on the Cob in the Oven is prepped and ready to bake in just 10 minutes! It’s the easiest way to enjoy a simple veggie side or use the kernels in another recipe. Whether I’m at a picnic, barbecue, or summer potluck, it always disappears first.
Pops of sweetness in every bite, slathered with melted butter and a variety of seasonings… my mouth is watering just thinking about it.
Learn how to cook corn on the cob in the oven in a few easy steps, plus all the different ways to add extra flavor!
Table of Contents
Corn on the Cob in the Oven
Corn on the cob is a whole personality in the Midwest. Like… Legit.
A person in a corn costume is a mascot for a sports team. Corn is a huuuuge deal in Iowa. And this recipe brings that same fairground energy straight to your kitchen.
No grill? No problem. You’re still getting juicy, golden, roasted goodness in every buttery bite.
I roast corn on the cob in my oven when the weather’s acting up, or I just don’t feel like messing with propane and grill tongs.
That caramelization? Chef’s kiss. The butter? Everywhere. It’s sweet corn season magic.
And yes, I promise you’ll catch me stealing the first ear before it even hits the table. #NoApologies
Recipe Video
See us roast corn on the cob in the oven from start to finish by watching the video in this post!
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. Between that and corn on the cob in the oven, you’ll be making it 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.
INGREDIENT NOTES
- Corn on the Cob: Look for ears with bright green husks and firm (not shriveled) kernels. Peel back the husks about a quarter of the way to check.
When summer’s over, make this same recipe with frozen corn on the cob! Thaw it completely in the fridge, then bake until browned. - Unsalted Butter: Room temperature butter spreads a lot easier. Swap with seasoned or compound butter for more flavor.
Need a butter substitute? Olive, vegetable, or even coconut oil can be used instead. You just need some kind of coating so the kernels don’t dry out. - Salt & Pepper: Start with a little bit and add more to taste.
VARIATIONS
Spicy Butter Corn: Mix cayenne or chipotle powder into the butter before spreading.
Citrus Hint: Try a compound butter with lemon or lime zest.
Garlic Herb Corn: Combine butter with minced garlic and chopped parsley or chives.
Mexican Street Style: Slather baked corn on the cob with mayo, sprinkle on cotija cheese and chili powder, and finish with fresh lime juice.
Parmesan Roasted Corn: Top with grated Parmesan and Italian seasoning during the last 5 minutes of baking.
Sweet & Salty: Brush with honey butter and a pinch of sea salt before serving.
BAKED CORN ON THE COB FAQ
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.
Not at all! Oven roasted corn on the cob comes out perfectly cooked, no boiling necessary.
Nope! Baking corn on the cob in an oven uncovered allows it to caramelize and gives the kernels a better flavor.
The corn will be tender, lightly brown in spots, and the kernels will look plump and juicy.
Wrap in foil with a little butter inside, then place corn on the cob in the oven for about 10 minutes at 350°F. If frozen, let it thaw in the refrigerator first.
Over the years, I’ve found that oven-roasting corn is a total game-changer, especially when I don’t want to deal with the grill.
The key is high heat and turning the corn to get those caramelized edges.
Spread the butter in stages. Half before baking, half after makes sure you get buttery flavor baked in and fresh on top.
And if you’ve never tried a flavored butter blend with baked corn on the cob? Now’s the time!
DONNA’S PRO TIPS
- Turn the corn a few times during baking to get even browning.
- Line your baking sheet with foil for quick cleanup. Roasted butter gets messy!
- Don’t skip the second buttering. It adds flavor and helps any final seasoning stick.
- Want extra browning? Broil for 2–3 minutes at the end, watching closely.
- Use tongs when turning. The corn gets hot, and the butter makes it slippery!
- Make it a meal: Pair with grilled chicken, burgers, or BBQ ribs for a summer-perfect plate.
TOOLS NEEDED
- Large baking sheet
- Aluminum foil
- Small bowl (if using compound butter)
- Spatula or butter knife
- Tongs
Enjoy!
With love, from our simple kitchen to yours.
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How to Make Corn on the Cob in the Oven + Video
Ingredients
- 8 ears corn on the cob, husks and silk removed
- 8 tablespoons unsalted butter, room temperature
- 1 teaspoon kosher salt, or more to taste
- 1 teaspoon fresh ground black pepper, or more to taste
Instructions
- Preheat the Oven: Preheat oven to 400°F. Line a baking sheet with aluminum foil for easy cleanup.
- Season the Corn: Place the ears of corn on the prepared baking sheet. Spread about half of the butter evenly over the corn. Sprinkle it with salt and pepper to taste.
- Bake the Corn: Bake for 30 to 45 minutes, turning the corn occasionally, until the kernels are tender and beginning to brown in spots.
- Finish with Butter: Remove from the oven. Spread the remaining butter over the warm corn and sprinkle with additional salt and pepper, if desired.
- Serve: Serve hot and enjoy!
Video
Donna’s Notes
Nutrition
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 August 2025
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.
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
looks wonderful
Can 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?
I 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.
….coconut oil on corn is the bomb!:-)
Coconut oil on corn is the bomb!!
….coconut oil on corn is the bomb!:-)
I 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..
When I lived in Mexico they put mayonnaise on the corn and then sprinkled it with grated cheese. The best corn I've ever eaten.
Carla 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 ????
Yea it is called Elote I sprinkle chili powder on mine with butter and the mayo
Mo key fellow: The bomb means very good! A slang term that has been around for YEARS! 🙂
This 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
I'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.
I'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.
Microwave 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.
Your 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
Thank 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.
First, select url then type in the name you want to appear. In the url box type in theslowroasteditalian.com. And there you have it.
yes, coconut oil or some garlic olive oil in place of the butter will work nicely.
I 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!
how long do you bake the corn for in the oven
Bake for 30-45 minutes, until starting to brown.
I 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
I use my George foreman grill with husk on killer corn
I 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.
I use the microwave…husks on run under water and shake well…3 min. 30 seconds, per corn…never tasted anything better,,:)
I also use microwave..wrap each ear in a few paper towels, soak with water, and it is always delicious…
This 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!
I 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 !
Do you "bake" or "broil" the corn, as far as the oven setting? Looking forward to trying this and surprising my wife!
Preheat oven to 400°F. Bake for 30-45 minutes, until starting to brown.
I 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.
Do you think frozen corn will work too?
I 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.
I cook frozen corn in the microwave. Put on a little butter first. 6 minutes, good to go. Sometimes 7 minutes on the long ears.
You 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.
I 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.
I will try this
Two 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.
Agent 0007
Way more than two words, lol.
I'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.
It's really not a veggie…your husband, like many, cheat and call it a veg…lol.
Is there anything better than roasted corn? Gorgeous pics!
Have 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!!!!
This 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.
I used this recipe and it was a hit. I never seen corn leave so fast from the pan. My grand-daughters loved it.