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. Â 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! Â 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!!! Â 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
Linda Kissinger says
Love any type of corn. CORN CORN CORN Roasted corn is special😋😋
Martin says
Great recipe, I love it. We enjoy roasted mealie cob maize mixed with roasted peanuts. Try it, its good, tasty and healthy.
Debbie says
Awesome the smoked paprika was a great addition. I used half butter and half a smoky olive oil
Cathy says
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!
Sheri Tefft says
Can I make this ahead of time and keep warm in the oven?
Amanda says
Yes that should work well 🙂
Nicole says
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!
Roger says
GREAT and simple
Teresa says
Loving your recipes!
Angel says
How do you make the orange zest or do I buy it ?
Amanda says
You can follow a tutorial like this one from The Kitchn.
Joan says
Tried awesome delicious best way I have foundÂ
Gaynor Cooper says
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!
Amie says
This was great, even my picky kids liked it! The butter is totally amazing!! Will definitely be making this again many times!
Nadine says
OMG, girl…!!! Â This was AMAZING! Â Thank you so much & keep it up! = )
On behalf of my family and I — thank you!
— Nadine
Sjay says
This was insanely delicious! Definitely adding this to our Christmas lunch. Thank you!Â
Andrea says
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!