Oven Roasted Corn on the Cob

Roasted corn, topped with chopped parsley, on a wooden plate.

5 from 6 votes

This oven roasted corn on the cob is one of the easiest ways to make perfectly tender, juicy corn without a grill. It’s coated in butter, wrapped in foil, and baked until sweet, soft, and full of flavor.

Prep Time10

Cook Time40

Total Time50

Course: Dinner, Side Dish

Cuisine: American

Servings: Corns on the Cob

Calories: 34kcal

Author: Veronika Grove

Ingredients

6 ears corn husked
2 tablespoons unsalted butter melted
Salt, pepper to taste

Instructions

Preheat the oven to 400°F.
First, we need to husk the corn and remove the silk.
Brush each ear with melted butter from all sides and season with salt and pepper.
Wrap each corn with foil and bake them at 400°F for about 35-40 minutes, depending on the size. Unwrap and serve!

Notes

How to pick fresh corn?

Here are a few tricks to remember when you choose your corn.

Look for green, tight husks that are not dried out. Their ends should have some brown silk poking out.
Squeeze the husk from the bottom up, you should feel solid and firm kernels under it.

How to clean corn?

You can clean it in 3 simple steps:

Pull the husk all the way down and rip it off from the cob.
Remove the silk.
Rinse and pat dry.

How to get a char like on the grill?

After the corn is cooked, remove it from the foil and transfer to a baking sheet. Put them under the broiler for a few minutes, until you get the desired char.

How to store?

The fresh corn is best eaten withing the first 3 days after buying it. Keep it in a loosely wrapped plastic bag in the refrigerator. If you are not planning to eat it any time soon, you can easily freeze it.

After you cook it, you can refrigerate it for a couple of days.

Nutrition