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Home / Holidays and Events / Thanksgiving Recipes / Vegetables

Fail-Proof Roasted Corn on the Cob

4.05
/5
40 minutes minutes
86 Comments
Jump to Recipe Print Pin
By: The Chunky Chefpublished: 05/30/2019

This post may contain affiliate links. Please read my disclosure policy.

This FAIL-PROOF method for cooking corn on the cob is easy, perfect for any kind of weather, and produces the juiciest, perfectly cooked ears of corn! | #summerrecipe #corn #cornonthecob #roasted #oven #easyrecipe #sidedish

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!

This FAIL-PROOF method for cooking corn on the cob is easy, perfect for any kind of weather, and produces the juiciest, perfectly cooked ears of corn! | #summerrecipe #corn #cornonthecob #roasted #oven #easyrecipe #sidedish

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.

Oven Roasted Corn on the Cob | This foolproof method for cooking corn on the cob is easy, perfect for any kind of weather, and produces the juiciest, perfectly cooked ears of corn ever! | http://thechunkychef.com

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.

Oven Roasted Corn on the Cob | This foolproof method for cooking corn on the cob is easy, perfect for any kind of weather, and produces the juiciest, perfectly cooked ears of corn ever! | http://thechunkychef.com

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.

Oven Roasted Corn on the Cob | This foolproof method for cooking corn on the cob is easy, perfect for any kind of weather, and produces the juiciest, perfectly cooked ears of corn ever! | http://thechunkychef.com

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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This FAIL-PROOF method for cooking corn on the cob is easy, perfect for any kind of weather, and produces the juiciest, perfectly cooked ears of corn! | #summerrecipe #corn #cornonthecob #roasted #oven #easyrecipe #sidedish

Fail-Proof Roasted Corn on the Cob

4.05 from 81 votes
Author: The Chunky Chef
Prep Time: 5 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 40 minutes minutes
Calories: 258
Servings: 6 servings
(hover over # to adjust)
Print Rate Pin
The easiest method for cooking corn on the cob... roasting it in the oven! This method yields perfectly cooked and naturally sweet ears of corn!

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!

Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!

Chef Tips

If you prefer to slice your kernels off the cob, check out my tips on how to do it with no mess HERE!

Nutrition Disclaimer

The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

Did You Make This?Tag @the_chunky_chef on Instagram and hashtag it #thechunkychef so I can see what you made!
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This FAIL-PROOF method for cooking corn on the cob is easy, perfect for any kind of weather, and produces the juiciest, perfectly cooked ears of corn! | #summerrecipe #corn #cornonthecob #roasted #oven #easyrecipe #sidedish

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Meet The Chunky Chef

Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!

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4.05 from 81 votes (48 ratings without comment)

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Recipe Rating




  1. Elle F says

    Posted on 6/19 at 9:25 pm

    This was delicious with the butter—I had all the herbs in my garden so I was happy to use some Tarragon it really added something. Next time I’ll only cook half an hour, but we still ate all of it!

    Reply
  2. Darlene says

    Posted on 5/12 at 11:05 pm

    Everyone loved the unique take on this corn. Delish!

    Reply
  3. Fern Shaw says

    Posted on 8/9 at 7:02 pm

    I love the corn salad I am looking forward to trying more of your recipe’s

    Reply
  4. Art says

    Posted on 7/12 at 11:55 pm

    Used the longer roasting time and thought corn was overcooked. Will adjust. Made the simple recipe with just butter, salt, pepper and smoked paprika. Excellent flavor but had trouble getting spices evenly coated on the cobs. Next time will melt butter (unsalted) first, add spices to the melted butter, whisk in then return butter to fridge to solidify. See if when I butter the corn, spices more evenly distributed.
    This will be my go-to cooking method for corn on the cob

    Reply
    • Cheryl says

      Posted on 9/1 at 3:39 pm

      May I ask the amounts of butter, salt, pepper & smoked paprika you used for 6 ears of corn? Thank You…

      Reply
  5. Melinda says

    Posted on 1/15 at 10:04 pm

    Tried this recipe tonight. It was great. Even did the broiler to give the grilled look. Husband commented corn was good. I will definitely use this method from now on. It was so easy! Thanks for sharing. Now I’ll have to check out ur other recipes!

    Reply
  6. KMoon says

    Posted on 12/14 at 9:15 am

    I followed this recipe and my corn turned out amazingly good ! Thanks so much ! I will definitely be making this another time.

    Reply
  7. Linda Kissinger says

    Posted on 10/25 at 6:18 pm

    Love any type of corn. CORN CORN CORN Roasted corn is special😋😋

    Reply
  8. Martin says

    Posted on 10/5 at 5:56 am

    Great recipe, I love it. We enjoy roasted mealie cob maize mixed with roasted peanuts. Try it, its good, tasty and healthy.

    Reply
  9. Debbie says

    Posted on 8/6 at 4:48 pm

    Awesome the smoked paprika was a great addition. I used half butter and half a smoky olive oil

    Reply
  10. Cathy says

    Posted on 7/25 at 8:52 pm

    Really delicious! I didn’t turn my corn half way through, and it got a nice browned bottom on it, without having to use the broiler. The compound butter idea is amazing – I had never put anything on corn before besides just butter and salt. I didn’t have any oranges, and so substituted lemon zest. Thanks for this recipe!

    Reply
  11. Sheri Tefft says

    Posted on 7/3 at 5:36 pm

    Can I make this ahead of time and keep warm in the oven?

    Reply
    • Amanda says

      Posted on 7/3 at 9:21 pm

      Yes that should work well 🙂

      Reply
  12. Nicole says

    Posted on 6/20 at 4:32 pm

    Easy & excellent! Made one time to go along with a taco feast in the fall. Everyone couldn’t get enough of it! Yum :op ( I made it with whipped butter, pepper, and smoked paprika). Thank you for this recipe!

    Reply
  13. Roger says

    Posted on 6/5 at 3:59 pm

    GREAT and simple

    Reply
  14. Teresa says

    Posted on 5/27 at 8:11 pm

    Loving your recipes!

    Reply
  15. Angel says

    Posted on 3/16 at 9:37 pm

    How do you make the orange zest or do I buy it ?

    Reply
    • Amanda says

      Posted on 3/16 at 9:59 pm

      You can follow a tutorial like this one from The Kitchn.

      Reply
  16. Joan says

    Posted on 9/14 at 1:33 pm

    Tried awesome delicious best way I have found 

    Reply
  17. Gaynor Cooper says

    Posted on 8/26 at 3:22 pm

    What a revelation! I had picked some corn and boiled it but it was not really ready.
    I used your suggestion (I have never roasted corn and I am a trained chef) and it was like baby corn, caramelised and delicious!

    Reply
  18. Amie says

    Posted on 8/7 at 9:55 pm

    This was great, even my picky kids liked it! The butter is totally amazing!! Will definitely be making this again many times!

    Reply
  19. Nadine says

    Posted on 8/1 at 6:56 pm

    OMG, girl…!!!  This was AMAZING!  Thank you so much & keep it up! = )
    On behalf of my family and I — thank you!
    — Nadine

    Reply
    • Sjay says

      Posted on 11/6 at 1:59 pm

      This was insanely delicious! Definitely adding this to our Christmas lunch. Thank you! 

      Reply
  20. Andrea says

    Posted on 6/23 at 11:32 am

    Best corn recipe ever! Every single person at the family gathering asked for the recipe! I switched lemon zest for the orange, ad added garlic powder. Fantastic recipe! Thank you!

    Reply
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