The Perfect Oven-Roasted Corn On The Cob Recipe
If you’ve been looking for the perfect recipe for oven-roasted corn on the cob, look no further!
You’ve probably noticed that corn is in season at the moment. Hence, the piles of corn available at your local grocery store. I pretty much love everything that can be made with corn, especially oven roasted corn on the cob! I’ve already roasted corn three times in the past two weeks.
Knowing how to roast corn in the oven is a great trick to have up your sleeve, especially with all of this crazy weather we’ve been having this year. Depending on where you live, you’re either battling heat and drought or constantly dealing with high humidity and rain.
I love being able to pop a few ears of corn in the oven on a rainy day. It’s a convenient and easy way to add variety to most any meal. We like to eat it with fish, burgers, or just by itself.
Why Oven Roasting Corn Is a Game-Changer
Grilled corn gets a lot of the spotlight during summer, but let me tell you, oven roasted corn on the cob deserves just as much love. It’s easy, it’s reliable, and it doesn’t require babysitting a hot grill in 95-degree weather (or running outside in the rain). When you roast corn in the oven with the husks on, you trap all the steam and natural flavor inside.
The result is juicy, sweet kernels that taste like summer in every bite.
Another bonus is that you don’t need any special equipment. No foil, no boiling pots of water, no guessing when the grill is hot enough.
Just pop your soaked corn on a baking sheet and slide it into a preheated oven. It’s a low-effort method that consistently gives you high-reward results, no matter the season or weather.
HOW TO BUY CORN
Roasting corn on the cob in the oven starts with choosing the best corn available at your market. I mean, who wants to eat bland corn, right?
There are six primary types of corn available in the United States: Dent, Flint, Sweet, Pod, Flour, and Popping. Sweet corn is the variety we use for corn on the cob recipes. Chances are you’ll have yellow, white, and bicolored options available to you.
When you’re standing in your vegetable section or farmers market, you’ll get the best information from corn that’s still in its husks. Look for corn with bright green husks. The husks should be cool to the touch and slightly damp. They should also be tightly wrapped around the corn and free of tiny boreholes from insects. If the husks feel dry, look yellowish, and are starting to separate from the cob, this is a sign the corn kernels inside are drying out.
The end of the corn and tassels should also look fresh. Healthy tassels will be golden in color. If the tassels have turned brown, the corn is not as fresh as it could be.
Doing a squeeze test is preferable over peeling back the husks to take a look. The corn should feel firm when you squeeze it. You shouldn’t be able to feel any indented areas without kernels. Don’t worry if people look at you funny while you inspect your corn. They’re probably just curious what you know about corn that they don’t. I know I’ve gotten a few funny looks over the years.
Packages of corn with the ends cut off are a telltale sign of old corn. Once the husks are removed, corn dries out quickly.
OVEN ROASTING CORN ON THE COB WITH HUSKS
In my younger days, I used to help my grandmother shuck corn from the garden. She always boiled her corn, which left corn flavored water that usually got poured out. I didn’t realize it at the time, but we were dumping a lot of important flavor into the sink.
Later in life, I learned that keeping the husks on the corn traps the flavor inside the kernels. It’s pretty simple to do. You soak the corn in water for 15-30 minutes. Then, throw it in the oven for 30-40 minutes. I like to put mine on a baking sheet, but lots of people put their corn directly on the oven rack. Either way, your kitchen will fill with the fragrance of corn as it bakes.
If eating directly from the cob isn’t your thing, you can use this recipe to prepare the corn for my street corn salad.
HOW TO MAKE A CORN HUSK HANDLE
Another great thing about leaving the husks on your corn while roasting is that it sets you up for corn husk handles. If you have kids, you’re gonna love how easy a corn husk handle will make your life.
When I tie mine, I remove the first few outer husks after cooking. Tearing them off tends to work better than breaking or cutting. Then, I peel back the remaining husks, remove the corn silks and tie an overhand knot. And presto, you can hold corn that’s hot to the touch without getting burned.
INGREDIENTS FOR OVEN ROASTED CORN ON THE COB
This will be the simplest ingredients list you’ve ever seen on a recipe post.
- 4-6 ears of fresh corn in husks. Plan on 1-1.5 ears of corn per person.
- Desired seasoning (I like garlic salt, creole, pepper, or just about anything)
That’s it! Yet another thing to love about corn.
STEP 1: SOAK THE CORN
Use a pair of kitchen scissors to trim the silks, husks, and end of the corn. Place the corn in your sink and fill it with water until the corn can be completely submerged when held underwater.
Place a lid or pan on the corn to hold it underwater. Wait 15-30 minutes. Soaking the corn ensures it will not dry out during the roasting process.
STEP 2: PREPARE THE CORN FOR BAKING
Preheat the oven to 350℉. Remove the corn and shake off any excess water. Spread the corn out on a baking sheet.
STEP 3: BAKE THE CORN
Bake the corn at 350℉ for 30-40 minutes. Avoid opening the oven while baking to retain heat.
STEP 4: REMOVE THE CORN AND LET COOL
Remove the corn from the oven and let it cool for approximately five minutes. You don’t want it to get cold, but also want to avoid burning your hands while tying the corn husks.
STEP 5: TIE THE CORN HUSK HANDLES
Peel back the outer husks, tear them off and discard them.
Peel down the remaining husks and remove the corn silks.
Divide the husks into two parts and tie with an overhand knot.
Pull tightly. Repeat.
The Perfect Oven-Roasted Corn On The Cob Recipe
Knowing how to roast corn in the oven is a great trick to have up your sleeve. It’s a convenient and easy way to add variety to most any meal. We like to eat it with fish, burgers, or just by itself.
Ingredients
- 4-6 ears of fresh corn in husks. Plan on 1-1.5 ears of corn per person.
- Desired seasoning (I like garlic salt, creole, pepper, or just about anything)
Instructions
- Use a pair of kitchen scissors to trim the silks, husks, and end of the corn. Place the corn in your sink and fill it with water until the corn can be completely submerged when held underwater. Place a lid or pan on the corn to hold it underwater. Wait 15-30 minutes. Soaking the corn ensures it will not dry out during the roasting process.
- Preheat the oven to 350℉. Remove the corn and shake off any excess water. Spread the corn out on a baking sheet.
- Bake the corn at 350℉ for 30-40 minutes. Avoid opening the oven while baking to retain heat.
- Remove the corn from the oven and let it cool for approximately five minutes. You don’t want it to get cold, but also want to avoid burning your hands while tying the corn husks.
- Peel back the outer husks, tear them off and discard them. Peel down the remaining husks and remove the corn silks. Divide the husks into two parts and tie with an overhand knot. Pull tightly. Repeat.
Seasoning & Serving Ideas For Oven-Roasted Corn
Oven roasted corn on the cob is plenty flavorful on its own, but if you’re in the mood to dress it up, there are so many ways to go. You can keep things simple with butter and salt, or take it up a notch with bold spices, herbs, and toppings.
Here are a few of my favorite ways to serve it:
- Classic: A pat of butter, a sprinkle of sea salt, and a few cracks of black pepper.
- Zesty: A squeeze of lime juice, a dash of chili powder, and a sprinkle of garlic salt.
- Southern-style: Brush with melted butter and dust with Creole seasoning for a kick.
- Fresh and herby: Drizzle with olive oil and top with chopped cilantro or parsley.
- Street corn style: Add a smear of mayo, crumbled cotija cheese, lime, and a pinch of paprika.
This corn pairs beautifully with burgers, grilled fish, BBQ chicken, or honestly… just a second helping of corn. It’s a side dish that works at backyard cookouts, weeknight dinners, or even casual dinner parties.
A Naturally Vegan-Friendly Favorite
One of the best things about oven roasted corn on the cob? It’s naturally vegan, gluten-free, and allergy-friendly, making it a total crowd-pleaser no matter who’s at the table. As long as you skip the butter or dairy-based toppings, you’ve got a plant-based side dish that’s packed with flavor and texture.
If you like a little richness, olive oil makes a great alternative to butter. You can also drizzle it with flavored oils like chili or garlic-infused oil for a little extra flair. Want more brightness? Fresh lime juice and chopped herbs like cilantro or parsley go a long way.
It’s the kind of dish that doesn’t need much dressing up to shine. Roasting brings out a naturally sweet, almost creamy flavor that holds its own without anything added. Whether you’re serving vegans, vegetarians, or a mixed group, this recipe is a no-stress, full-flavor win.
Try These Recipes Next
If you loved this oven-roasted corn on the cob, here are three more delicious recipes from This Gal Cooks that pair beautifully with it:
Low Carb Sour Cream Beef Bake
A comforting casserole made with ground beef, cauliflower rice, and a creamy sour cream and cheese mixture. It’s a hearty main dish that complements the sweetness of roasted corn.
👉 Get my Low Carb Sour Cream Bake recipe
Chocolate Pudding Pie in a Jar
End your meal on a sweet note with these adorable individual desserts. Layers of graham cracker crust, rich chocolate pudding, and whipped topping make for a delightful treat.
👉 Get my Chocolate Pudding Pie In A Jar recipe
Savory Low Carb Recipes Collection
Explore a variety of savory low-carb dishes, from shrimp fajita bowls to coconut curry chicken thighs. These recipes offer flavorful options to accompany your roasted corn.
👉 Browse the Savory Low Carb Recipe Collection
These recipes not only complement the oven-roasted corn but also provide a well-rounded meal experience. Enjoy!
Frequently Asked Questions About Oven-Roasted Corn on the Cob
Here are some straightforward answers to some straightforward questions about this oven-roasted corn recipe.
1. How long does it take to roast corn in the oven?
At 350°F, it usually takes about 30 to 40 minutes to roast corn in the oven. The exact time can vary slightly depending on the size of the ears and how many you’re cooking at once. You’ll know it’s done when the husks are fragrant and slightly browned, and the kernels are tender when pressed.
2. Do I need to soak the corn before roasting?
Yes, soaking the corn in water for 15–30 minutes before roasting is key. This helps the husks retain moisture, which in turn steams the corn as it cooks and keeps it from drying out. It also prevents the husks from burning in the oven.
3. Can I roast corn without the husks?
You can, but roasting with the husks on is preferred if you want juicy, flavorful kernels without drying out. If you do want to roast without husks (for seasoning directly on the kernels), wrap the corn in foil to help trap moisture.
4. What temperature should I roast corn at?
350°F is the sweet spot. It’s hot enough to cook the corn through and bring out its sweetness without over-drying or scorching the husks.
5. How do I store leftover roasted corn?
Let the corn cool, then store it in an airtight container or wrapped in foil in the refrigerator. It will keep for up to 3 days. You can reheat it in the microwave, wrap it in foil and warm it in the oven, or cut the kernels off the cob and toss them into salads or salsas.
6. Can I season the corn before roasting it?
Technically yes, but it’s best to season the corn after roasting, especially if you’re roasting it in the husk. Seasonings won’t penetrate the husk during baking, and anything applied beforehand will likely burn or be lost in the process. For maximum flavor, roast the corn first, then peel back the husks and brush on butter, olive oil, and seasonings while it’s still hot.
7. Can I use frozen corn on the cob for this recipe?
Yes, you can use frozen corn on the cob if fresh corn isn’t in season. Just thaw it completely and wrap each cob in foil before baking. Since frozen corn doesn’t have the husk to protect it, the foil will help trap moisture and mimic the effect of roasting fresh corn in the husk.
8. Is oven roasted corn on the cob healthy?
Absolutely. Corn is naturally gluten-free and a good source of fiber and antioxidants like lutein and zeaxanthin, which support eye health. As long as you don’t drench it in butter and salt, oven roasted corn is a wholesome, naturally sweet side dish that fits into a wide variety of diets, including vegan, vegetarian, and gluten-free lifestyles.
