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. Cooking corn on the cob has never been easier!

titled: Corn on the Cob in the Oven Recipe


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!

husking an ear of corn

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.

Recipe Video

To see us make roasted corn on the cob from start to finish, watch the video in this post!

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, 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!

removing husks and silks from ears of corn

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.

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.

placing corn on the cob on a foil lined sheet pan

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 baking so they don’t dry out.

smearing butter onto corn cobs with knife

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!

flipping corn in oven with tongs


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seasoned corn on the cob with butter in oven

If you enjoyed learning how to make roasted corn on the cob, you might want to try a few of these roasted vegetable recipes next time.

oven roasted corn with butter on sheet pan

Corn on the Cob in the Oven + 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 1 review
Tried this recipe?Please comment and review!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Method Oven
Servings 8


  • 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!


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 desired amount of cayenne pepper and mix to combine. Smear the seasoned butter on the corn and then continue with the recipe.


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!
titled image (and shown): corn on the cob in the oven

Originally published April 2014, updated and republished July 2023

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  1. 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!!

    1. 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.

    2. 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..

    3. 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.

    4. 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 ????

    5. 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

  2. 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.

  3. 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.

    1. 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.

  4. 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

  5. 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.

    1. First, select url then type in the name you want to appear. In the url box type in And there you have it.

  6. 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!

  7. 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

  8. 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… name it! Been doing this for years.

  9. I use the microwave…husks on run under water and shake well…3 min. 30 seconds, per corn…never tasted anything better,,:)

    1. I also use microwave..wrap each ear in a few paper towels, soak with water, and it is always delicious…

  10. 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!

  11. 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 !

  12. Do you "bake" or "broil" the corn, as far as the oven setting? Looking forward to trying this and surprising my wife!

  13. 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.

    1. 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.

    2. 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.

  14. 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.

  15. 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.

    1. 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

  16. 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.

  17. 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!!!!

  18. 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.

  19. I used this recipe and it was a hit. I never seen corn leave so fast from the pan. My grand-daughters loved it.

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