Oven Roasted Corn

This simple and delicious oven-roasted corn recipe is perfect for summer barbecues or weeknight dinners. With step-by-step instructions, it’s easy to make and sure to be a hit with your family and friends!

Nothing speaks summer like the flavor of fresh, sweet, baked corn. There are so many ways to fix it. You can boil it as my parents did for most of their life. You can grill it, which is delicious if you get it cooked without charring it too much. Roasting is one of my favorite ways to cook it and is one of the easiest.

With a handful of ingredients, all of which you probably have on hand (except for the corn), 10-15 minutes of prep time, and 30 minutes of cooking time, you are ready for delicious, drool-worthy sweet baked buttery corn with over-the-top tender, juicy kernels.  

What You’ll Need

• Corn: fresh, either white or yellow
• Butter: unsalted or salted. If using salted butter, reduce the added salt
• Seasoning: salt, black pepper, garlic powder, and onion powder

How To Make Oven Roasted Corn

This is just the summary version of the recipe. See the recipe card below for ingredients and complete directions.

First, shuck the corn and remove the silks. Rub the softened butter all over the corn. You can do this easily by peeling the wrapping from the butter as needed. 

Combine the sea salt, ground black pepper, garlic powder, and onion powder in a small bowl. Sprinkle evenly over the ears of corn and place on a rimmed baking sheet in the oven. Cook for about 15 minutes, then flip and cook for 15 more minutes.

If you like your corn a little charred, turn on the broiler for the last couple of minutes of cooking, but stay close because broilers are unpredictable.

Preparation Tips and Storage

• If cooking with the husks still attached, ensure they do not come in contact with any of the oven’s gas flames (including the broiler) or electric heating elements. When in doubt, remove the husks.
• For softer kernels, remove the husks, and after buttering and seasoning, wrap them in aluminum foil and bake as instructed.
• Other spices and fresh herbs to try are parsley, thyme, rosemary, smoked paprika, chili powder, cilantro, and Cajun seasoning.

Recipe Variations

• Kick it up a notch: add a little ground cayenne pepper, Cajun seasoning, or creole seasoning to the mix.
• Honey and Lime: mix 2 tablespoons of honey and 2 teaspoons of lime juice with the butter before spreading it over the corn.
• Parmesan and herb: after roasting, sprinkle with freshly grated Parmesan cheese and fresh herbs

Storage and Reheat

Store leftovers in an airtight container or zipper storage bag in the refrigerator for up to 3 days. To reheat, place the corn on a microwave-safe plate and cover with a water-dampened paper towel. Microwave in 30-second increments at 70% power until warm.

More Corn Recipes

• Corn salad
• Corn chowder
• Creamed corn
• Corn pudding
• Corn and black bean salad
• Corn fritters

Oven Roasted Corn

Fresh corn is a summer staple, and this oven-roasted corn recipe is the perfect side. Perfectly seasoned, salty, buttery corn pairs perfectly with anything from bbq to fresh summer salads, sandwiches, and more.

5 from 38 votes

Print Pin Rate

Course: side

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Servings: 6 servings

Calories: 139kcal

Author: Beth Pierce

Ingredients

• 6 ears of corn shucked and silks removed
• 1/2 cup butter 1 stick softened
• 1 1/2 teaspoons sea salt
• 1 teaspoon fresh ground black pepper
• 3/4 teaspoon garlic powder
• 1/4 teaspoon onion powder

Instructions

• Preheat oven to 400 degrees.
• Rub corn with softened butter. You will have some butter leftover for lathering on after roasting.
• In small bowl combine sea salt, ground pepper, garlic powder and onion powder. Sprinkle over corn and place in oven.
• Cook for 15 minutes. Flip and coat with remaining butter. Cook for another 15 minutes.

Notes

• Other spices and fresh herbs to experiment with include parsley, thyme, rosemary, smoked paprika, chili powder, cilantro, and Cajun seasoning.
• If cooking with the husks still attached make sure that they do not come in contact with any of the oven’s gas flames (including the broiler) or electric heating elements. When in doubt remove the husks.
• Store leftovers in an airtight container or zipper storage bag in the refrigerator for up to 3 days.

Nutrition

Calories: 139kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 703mg | Potassium: 17mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 477IU | Vitamin C: 0.1mg | Calcium: 7mg | Iron: 0.1mg

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