Corn on the cob in the oven is an all-time fave of mine. All you need are 4 ingredients and 30 minutes to have mouth-watering, oven-roasted, corn on the cob. Corn on the cob is an obvious and popular choice for summer BBQs, but it also makes a delicious side dish for a cozy, warm night spent at home watching your favorite movie.
Why Cook Corn On The Cob In The Oven?
The answer is simple because it’s easy and delicious! Cooking corn on the cob in the oven makes it much more flavorful than boiling it or cooking it in the microwave. Also, if you live in a place with freezing temperatures in the winter, using your oven to roast your corn on the cob makes it so you don’t have to step outside in the cold to fire up your grill.
Recipe Ingredients
4 ears of corn, shucked
¼ cup butter softened
1 teaspoon minced Garlic
1 teaspoon seasoning salt (I use Lawry’s)
How To Oven Roast Corn On The Cob
Step 1: Preheat the oven to 425 degrees Fahrenheit.
Step 2: In a small bowl mix the butter with the minced garlic and the seasoning salt to form a garlic butter.
Step 3: Divide the butter into quarters. Brush each ear of corn with ¼ of the butter.
Step 4: Wrap each ear of corn individually in aluminum foil. Place all 4 foiled ears on a cookie sheet and place in the oven.
Step 5: Place the cookie sheet in the oven and roast for 20-25 minutes or until the corn is cooked all the way through.
Step 6: Wait until the corn is cool enough to touch to unwrap it. Then serve and enjoy!
Recipe FAQs
Should I Remove The Husks Before Roasting?
- Yes.
Can I Roast Corn On The Cob With The Husks On?
- You can roast corn on the cob with the husks on if you like. However, for this recipe I recommend removing the husks so that you can brush each ear of corn with the garlic butter to enhance the flavor of the corn.
How Do I Remove The Husks?
- Removing the husks from your corn on the cob is simple. First, put in your headphones and turn on your favorite audiobook or podcast. Second, peel the husk downwards firmly. There may be some silk leftover under the husk that you can gently pull off.
Recipe Variations & Toppings
- This corn on the cob recipe would be delicious sprinkled with parmesan cheese.
- Add fresh herbs or other seasonings you like to the butter as well.
What To Serve With This Recipe
Here are 2 of my favorite recipes to pair with oven roasted corn on the cob!
Oven Roasted Corn on the Cob
Ingredients
- 4 ears of corn (shucked)
- ¼ cup butter (softened)
- 1 teaspoon minced garlic
- 1 teaspoon seasoning salt (I used Lawry’s)
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- In a small bowl mix the butter with the minced garlic and the seasoning salt to form a garlic butter.
- Divide the butter into quarters. Brush each ear of corn with ¼ of the butter.
- Wrap each ear of corn individually in aluminum foil. Place all 4 foiled ears on a cookie sheet and place in the oven.
- Place the cookie sheet in the oven and roast for 20-25 minutes or until the corn is cooked all the way through.
- Wait until the corn is cool enough to touch to unwrap it. Then serve and enjoy!
Notes
- The corn would be delicious if sprinkled with parmesan cheese
- Feel free to customize this corn any way you’d like. You can add fresh herbs or other seasonings into the butter as well.
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