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Square overhead shot of a blue and white platter full of fresh corn on the cob in the oven.
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Corn on the Cob in the Oven

Learn how to cook corn on the cob in the oven with this easy and flavorful recipe!
Course Side Dish
Cuisine American
Keyword baked corn on the cob, corn on the cob in the oven, how to cook corn on the cob in the oven, oven roasted corn on the cob, roasted corn on the cob
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people
Calories 161kcal
Author Blair Lonergan

Ingredients

  • 3 tablespoons salted butter, softened at room temperature
  • 1 large clove garlic, minced, grated, or pressed (about 1 teaspoon total)
  • Kosher salt and ground black pepper, to taste
  • 4 ears fresh corn, husks removed
  • For baking: aluminum foil and rimmed baking sheet
  • Optional garnish: chopped fresh herbs such as parsley, chives, thyme, or basil

Instructions

  • Preheat oven to 425°F. In a small bowl, combine the butter, garlic, salt, and pepper.
    Small bowl with butter, garlic, salt, and pepper combined.
  • Spread the butter mixture evenly on each ear of corn. Wrap each individual ear of corn in aluminum foil.
    Spreading garlic butter on an ear of fresh corn.
  • Place the foil-wrapped corn on a rimmed baking sheet. Bake in the preheated oven until tender, about 20-25 minutes, flipping halfway through.
    Process shot showing how to cook corn on the cob in the oven.
  • Carefully remove the foil from each ear of corn. Garnish with fresh herbs and season with additional salt and pepper, to taste. Serve.
    Horizontal overhead shot of corn on the cob in the oven and served on a blue and white plate.

Notes

  • There are so many different ways to flavor the butter that you spread on your corn. Use this recipe as a base, but feel free to experiment with your favorite combinations. Other nice options include Old Bay seasoning, lemon zest or lime zest, granulated sugar or brown sugar, smoked paprika or regular sweet paprika, chili powder, cayenne, onion powder, grated Parmesan cheese, and fresh or dried herbs like parsley, thyme, rosemary, chives, and basil.
  • To easily remove the strings of cornsilk from each ear of corn, just rub the corn gently with a gripper pad (like you use to open tight jar lids).
  • Don't wrap the corn too tightly or with too many layers of foil. It's good to have a little bit of air circulating inside the foil wrapper. Too many layers of foil will require a longer cooking time.
  • Bake the corn on a rimmed baking sheet instead of directly on the oven rack. This helps to catch any melted butter that might drip out of the foil, and also makes it easy to pull all of the corn in and out of the oven.
  • For even cooking, don't forget to flip the corn over halfway through the baking time.

Nutrition

Serving: 1buttered ear | Calories: 161kcal | Carbohydrates: 19g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 69mg | Potassium: 197mg | Fiber: 2g | Sugar: 4g | Vitamin A: 494IU | Vitamin C: 5mg | Calcium: 7mg | Iron: 0.4mg