If you love the taste of corn then you have to try my Oven Baked Corn on the Cob recipe. I baked the corn in in the oven, with butter and a little seasoning of salt and pepper. Great cooking doesn’t come any easier than this!
Oven Baked Corn on the Cob
Oven roasted corn on the cob is one of the easiest ways to prepare and cook whole cobs of corn. Wrap the cobs up with butter and a little seasoning, then place them in the hot oven for 20 minutes and get on with preparing the rest of that night’s dinner.
Oven roasting corn in foil is a great way to cook corn, without the need for pots of boiling water on the stove top. Also cooking in foil means the corn bakes and steams, keeping each kernel of corn nice and juicy.
I’m all for recipes that cut down on preparation and make life easier for us and my easy roasted corn on the cob is one such recipe. While the corn is baking in the oven, I can get on with preparing any additional toppings that I might want to serve alongside the corn.
How to Oven Bake Corn on the Cob
- Preheat the oven to 400 degrees F.
- Cut four pieces of foil large enough to wrap around each piece of corn.
- Place the corn in the center of each piece of foil and arrange four slices of butter around each ear.
- Sprinkle the top of each ear with salt, and pepper.
- Wrap the foil around each piece of corn and place the ears in a baking dish with the seam facing up.
- Bake for 20 minutes, until the corn is cooked through.
- After removing the pan from the oven, carefully open each foil packet to allow the steam to escape.
- Allow the corn to rest for 5 minutes and top with parsley before serving.
Recipe ingredients
- CORN: This recipe serves 4 ears of shucked corn.
- BUTTER: I like to use unsalted butter, cut into 16 slices, to flavor the corn. Unsalted butter works best as I then add seasoning. If using salted butter cut back a little on the salt.
- HERBS: I flavor the corn with dried parsley, this is optional and you can leave the herbs off if your prefer.
- SEASONING: I season the corn with sea salt and black pepper.
Flavor variations
- If following a dairy free or vegan diet, swap the butter for good quality extra virgin olive oil.
- I’ve used dried parsley, but you can use any dried or fresh herbs, like cilantro, basil or oregano.
- Add some spice with a pinch of red pepper flakes.
- You can add some minced garlic or garlic powder to the corn.
- Add an extra layer of sweetness with a drizzle of honey or maple syrup.
- For a citrus burst add a squeeze of fresh lime juice.
Recipe hints & tips
- If you swap the butter for EVOO, this corn is suitable for dairy free and gluten free diets, just watch the other toppings you might add. I prefer to add toppings in small dishes alongside, that way everyone can top their own corn how they like it.
- No risk of pots of water boiling over, just place the corn in the oven to cook and get on with something else, like preparing any additional toppings.
- When serving to smaller children, cut the cobs in half before cooking.
- This recipe is easily doubled up if you are feeding a crowd.
- A set of corn dishes also really comes in handy, to keep it from rolling around on the plate.
- A set of corn holders will save your fingers from getting burned on hot cob ends while still letting you eat hot corn on the cob.
Serving suggestion
I like to serve my corn on the cob whole, with a variety of different toppings set alongside (see topping ideas above). That way everyone can top their cobs as they like it. Corn is versatile, you can serve it as a healthy appetizer, or alongside any main dish.
If you have the oven on, try this corn with my Oven Baked Lemon Chicken or Oven Baked Chicken Fried Steak. Or try it with my Instant Pot Chili with Beans, Grilled Honey Garlic Chicken Kabobs or Grilled Baby Back Ribs .
FAQs
I cook the cobs of corn for 20 minutes at 400 degrees F.
Once cooked and cooled, place in an airtight container and store in the refrigerator for up to 5 days. When ready to serve you can heat up in the microwave.
Once cooked and cooled, you can either freeze the whole cob, or break off the corn kernels and freeze those. Tightly wrap the whole cob in a few layers of foil, or place the kernels into a freezer bag and remove all the air. You can then freeze the corn for up to 6 months.
Try some of my favorite corn based recipes here at When is Dinner:
- Instant Pot Corn on the Cob
- Mexican Street Corn Salad
- Loaded Cream Cheese Corn
- Honey Butter Skillet Corn
- Cheesy Jalapeno Corn Casserole
Oven Baked Corn on the Cob
Love the taste of corn? Then try this delicious Oven Baked Corn on the Cob recipe. The corn is baked in the oven, with butter and a little seasoning of salt and pepper. Great cooking doesn't come any easier than this!
Ingredients
- 4 ears of corn, shucked
- 1/2 cup unsalted butter, cut into 16 slices
- 1 teaspoon dried parsley (optional)
- Salt and pepper
Instructions
- Preheat the oven to 400 degrees F.
- Cut four pieces of foil large enough to wrap around each piece of corn.
- Place the corn in the center of each piece of foil and arrange four slices of butter around each ear.
- Sprinkle the top of each ear with salt, and pepper.
- Wrap the foil around each piece of corn and place the ears in a baking dish with the seam facing up.
- Bake for 20 minutes, until the corn is cooked through.
- After removing the pan from the oven, carefully open each foil packet to allow the steam to escape.
- Allow the corn to rest for 5 minutes and top with parsley before serving.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 280Total Fat: 24gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 61mgSodium: 78mgCarbohydrates: 17gFiber: 2gSugar: 4gProtein: 3g