Everyone knows about grilling or boiling corn on the cob, but my favorite is actually the lesser-known oven roasted method! Perfectly cooked, sweet ears of corn… every time. Slather on some butter and your cookout is complete!
Planning a cookout or summer bbq? Try out my easy 3-2-1 Smoked Ribs, Coffee-Rubbed Burgers, Potluck Potato Salad and Award-Winning Mac and Cheese!
Everyone has their favorite way of cooking corn on the cob… and while I love a great grilled cob, sometimes the weather doesn’t cooperate, or I just don’t feel like firing up the grill. That’s when my new favorite method comes in handy… all you need is an oven and a baking sheet!
This time of year, corn is at it’s finest (and cheapest!), so I love to take advantage of that and enjoy some great oven roasted goodness! Plus, as a bonus, I like to roast a bunch of corn, cut the kernels off the cob and freeze it so I can enjoy summer corn on the cob year-round.
Helpful Tip: To slice kernels off the cob without making a giant mess, bust out a bundt pan! Place an ear of corn on the center column and use a sharp serrated knife (I like this one) to slice the kernels. They’ll fall right into the bundt pan and not all over your counter! No bundt pan? No problem, just invert a small bowl inside a large bowl and do the same thing.
HOW TO ROAST CORN ON THE COB
Roasting ears of corn is incredibly simple, and you won’t believe the great flavor!
First, husk the corn and remove as much of the silk as possible. I like to do this over a paper bag outside so my kitchen isn’t covered in corn silk.
Rub each ear liberally with softened butter and sprinkle with salt and pepper. For a fun smoky twist, try some smoked paprika as well!
Roast in a pan with sides (like a rimmed baking sheet or lasagna pan), flipping halfway through.
To get a char, pop them under the broiler until charred to your liking.
MAKING CORN ON THE COB FOR A CROWD
Let’s face it, when you’re having a cookout or summer bbq, a few ears of corn just isn’t going to cut it right?
I like to pick up a couple of those disposable deep roaster pans from my grocery store (mine are aluminum and usually labeled giant pan or roaster pan). You can fit a lot of ears in one pan, and my oven can accommodate 2 pans per rack.
When you have two layers of corn ears in a pan, when turning the ears, make sure to rotate the bottom ears to the top and vice versa to make sure all the corn is evenly roasted.
TOPPINGS FOR CORN ON THE COB
A great ear of corn doesn’t need much, but if you’re looking for fun ways to jazz them up, here are a few of my favorites:
- Smoked paprika
- Fresh herbs
- My new favorite – orange basil butter!
You have to try your corn on the cob with my mouthwatering orange and basil butter… it will blow you away!!! Plus you can absolutely make the butter ahead of time and try it on other things, like a slice of this crusty bread, or some grilled chicken.
The next time you have a hankering for a fantastically sweet and juicy corn on the cob, instead of cooking them your usual way, give this super easy oven roasted method a try!
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Ingredients
CORN:
- 6 ears of corn, husked
- softened butter (salted or unsalted)
- kosher salt and black pepper
ORANGE BASIL BUTTER:
- 1/2 cup salted butter, at room temperature
- 1 tsp orange zest
- 3/4 tsp chopped fresh tarragon
- 2 tsp chopped fresh basil
- small pinch of kosher salt
- pinch of cracked black pepper
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with a rim (like this jelly roll pan), with foil and set aside.
- Rub softened butter over each ear of corn and sprinkle with salt and black pepper. Line ears of corn up on prepared baking sheet and bake for 35 - 40 minutes, turning halfway through.
- While corn is baking, add all orange basil butter ingredients to a small mixing bowl and use a small rubber spatula (I love this one), or a spoon to combine well.
- When corn is finished baking, slather them with the flavored butter and serve!
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Chef Tips
Rose Womac says
This has to be the best corn on the cob recipe ever and I’ve tried several. It’s so easy. This will be at the top of my list.
Janet says
Is there a way to make it tasty without dairy? I wld love it but my husband on a non dairy diet atm. Thx 🙂 am going to try herbs and olive oil tonight
The Chunky Chef says
I’ve only tested the recipe as written, but I think using olive oil in place of the butter that you rub on the corn before baking would work well! I think for the orange basil butter, you could use a “butter” spread instead.
Jamie says
There are some really great dairy-free butters out now! Earth Balance is my go-to.
Fran Verma says
I made this recipe over and over again when my family was visiting. They loved it!
Christine Sark says
This was fantastic! My entire family enjoyed this recipe! Kudos!! ❤️
Gail Hill says
Do you have a recipe of this orange-basil butter you’d like to share with the class??
The Chunky Chef says
Yes, it’s right there in the recipe card you scrolled past to leave a comment.
Ashley Sabath says
This recipe is absolutely fantastic. My housemates were amazed that they didn’t have to add salt or butter to the corn after it was finished cooking. I’m definitely a beginner and I had no trouble at all following this recipe.
Diane Kuznik says
This was absolutely delicious. Will always make it this way from now on.😀
Demetries says
Do u cover while cooking in oven
The Chunky Chef says
No, uncovered.
natalie laclair says
I’m going to try this tonight
Lisa says
I usually just wrap corn on the cob in foil and microwave them as I have no luck boiling! I tried this method and it worked great the first try! Easy and delicious! Thank you so much!
Bree says
You microwave foil?!
Kathleen Mead says
Foil would blow up the microwave I thought!
Julie lee says
My exact thought..Foil in a microwave??
Layla says
Nooo!!!! Do NOT microwave foil, folks!!!!
Jennifer says
Don’t put metal in the science oven!
Robert Willemsen says
Are you insane?
Chance says
Orange basil butter in must admit sounded like madness😱. Was DELICIOUS! Thanks.
Marie S. says
First time oven roasting corn! It turned out perfectly! The basil butter was a delicious addition! However, didn’t have tarragon.
Pj says
Just tried recipe.. IT WAS GREAT!
Had corn at a BBQ that was roasted but it doesn’t even come close to this tasty treat.
It was raining here and my neighbor brought over corn so I tried it. Sooo good. PJ in SE Michigan
Laurie says
This recipe was extremely easy. I only needed three cobs and they kept rolling all over the baking sheet so I made trenches with the foil to keep them from moving around.
Chris says
As opposed to a spatula, why not a basting brush?
The Chunky Chef says
You can use anything you’d like to add the butter.
T. Burton says
This recipe was outstanding. A new twist on corn. My family and company loved it. Thank you for a new idea!
Morgan Rutherford says
Delicious, thank you so much!
Nathalie Stephens says
I tried this for a corn salad recipe. I love that it can be roasted this well in an oven. I would definitely consider cooking corn on the cob in the oven for a backyard BBQ.
Santosh Kumar says
Hey Amanda..i also loved boiled corn and your oven roasted idea is fabulous…i will try to make it, and this look soo yummy & delicious…thanks for sharing…keep shared your new amazing recipes as well…!
Erin | Dinners,Dishes and Dessert says
I’m drooling this is everything I love!
Beth Pierce says
I loved the idea of seasoning with smoked paprika! Gave it such an awesome flavor and my kids loved it!