How to Make Corn on the Cob in the Oven + Video
Make Corn on the Cob in the Oven with just 10 minutes of prep and your choice of seasonings! A simple side dish for any season.
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 8 ears corn on the cob on the prepared baking sheet. Spread about half of the 8 tablespoons unsalted butter evenly over the corn. Sprinkle it with 1 teaspoon kosher salt and 1 teaspoon fresh ground black 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
Notes
Make-Ahead Tips: You can butter and season the corn up to 1 day in advance. Store tightly covered in the fridge until ready to bake.
Storage: Wrap leftovers in foil and refrigerate for up to 3 days.
Reheating: Reheat in the oven at 350°F wrapped in foil, or microwave on a plate covered with a damp paper towel.
Freezing: This recipe is best enjoyed fresh, but you can freeze cooked corn for up to 3 months. Wrap each ear in plastic wrap and store in a freezer-safe bag.
Flavor Tip: We love to mix things up with a little heat! Combine 4 tablespoons of softened butter with a dash (or more) of cayenne pepper for a spicy twist. Smear it on before baking or brush it on at the end for a smoky, spicy finish.
Nutrition
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