The only way to make oven roasted corn on the cob better is to drench it in garlic butter! My easy recipe delivers perfect corn on the cob packed full of flavor, every time.
When the weather doesn’t agree with my grilling plans, I turn to one of my favorite, fail-safe corn recipes: oven roasted corn on the cob. Just because we are not using the grill, doesn’t mean we can’t bring tons of tastiness to a roast corn on the cob that’ll have everyone asking what your secret is.
The roast provides some essential flavor. But after that, the possibilities are endless. For this recipe, I’m using a simple garlic butter to upgrade the corn, but there are dozens of variations and ideas that’ll make a side dish to fit any kind of meal.
Why Oven Roast Corn on the Cob in Foil
As the oven roasted corn bakes in its little foil parcel, you might wonder why it’s there at all. Quite simply – it’s easier, cleaner, and better tasting. With a “fill it and leave it” approach, the foil will help cook the corn on the cob, while containing the all-important juices, butter, and flavorings you add before cooking. It’ll also improve the roast by stopping the corn from drying out as it cooks.
Ingredients
- Corn: Fresh husks are best for this recipe. Further instructions for husking your corn are in the recipe.
For the Garlic Butter
- Butter: I prefer to use unsalted, but if you use salted, skip the salt for this recipe.
- Spices: I love using the following:
- Garlic Powder,
- Sea Salt,
- Black Pepper,
- Paprika: You can use any variety – sweet, hot, or smoked paprika will all work well with the garlic butter.
- Dried Oregano or Parsley: for subtle flavor and a pop of color.
How to Make Oven Roasted Corn on the Cob
Preheat the oven to 425℉/220℃.
Prepare the aluminum foil. You’ll want an individual piece of each corn on the cob you plan on using. Make sure the piece is large enough to wrap the whole cob. If you don’t have aluminum foil to hand, parchment paper will also work.
Remove the Husks
Remove the corn’s husk and silk. You can remove them completely or just peel the leaves and flip them over, then tie them up so they stay out of place (refer to the photo).
Prepare the Garlic Butter Corn Toppings
Melt the butter in a small bowl, then combine it with the spices. Mix well.
Brush the Cobs and Wrap
Place a corn cob on an individual piece of foil, then brush it generously with the garlic butter mixture on all sides. Wrap the corn tightly in the foil.
Repeat until all your corn on the cobs are wrapped.
How Long To Roast Corn in the Oven
Place the wrapped corn on a baking sheet. Roast corn in oven for about 35-45 minutes at 425℉/220℃, turning the tray halfway through roasting. For an extra charred/broiled effect, open up the foil for the last five minutes of cooking – it’ll leave a delicious color on the oven roasted corn while keeping it tender.
I also recommend letting the corn rest for a few minutes after it comes out of the oven – you can even brush it with a bit more garlic butter here while it’s warm.
How to Store Roasted Corn
- Store: You can store any leftover corn on the cob or in kernels. Wrap the cooled corn tightly and store for 3-5 days. Make sure you store within two hours of roasting the corn.
- Freeze: If you use roast corn on the cob for meal prep, this is a handy trick. Make a large batch of the roasted corn, remove the kernels, and store them in freezer-safe bags or an airtight container. They will keep for 10-12 months!
- Reheat: You can wrap each cob in aluminum foil or place it in a baking dish. Reheat with a little water for 5-10 minutes at 350°F/175ºC for plump and juicy corn straight from frozen.
More Easy Corn Recipes
- Perfect Grilled Corn on the Cob in Foil
- Instant Pot Corn on the Cob
- How to Microwave Corn on the Cob
- How to Boil Corn on the Cob
If you try this roasted corn recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
Oven-Roasted Corn in Foil with Garlic Butter
Ingredients
- 5 corn on the cob with or without husks
Garlic Butter Topping
- 1.5 oz butter unsalted, softened; 3 Tbsp
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano or dried parsley
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 425℉/220℃.Prepare the aluminum foil. You need an individual piece of each corn on the cob you plan on roasting. Make sure the piece is large enough to wrap the whole cob. If you don't have foil to hand, parchment paper will also work.
- Remove the corn's husk and silk. You can remove them completely or just peel them and flip the leaves over.
- Melt the butter in a small bowl in the microwave (in 30-second increments till melted) or in a small pot over medium heat on the stovetop.Then combine with the spices. Mix well.
- Place a corn cob on an individual piece of foil, then top it generously with the garlic butter. Wrap the corn tightly in the foil. Repeat until all your corn on the cobs are covered.
- Place the wrapped corn on a baking tray. Bake for about 35-45 minutes at 425℉/220℃, turning the tray halfway through roasting. For an extra charred/broiled effect, open up the foil for the last five minutes of cooking.
- I also recommend letting the corn rest for a few minutes after it comes out of the oven – you can even brush it with a bit more garlic butter here while it's warm.
How to store
- Store: You can store the corn on the cob or in kernels. Wrap the cooled corn tightly and store for 3-5 days. Make sure you store within two hours of roasting the corn. Freeze: If you use roast corn on the cob for meal prep, this is a handy trick. Make a large batch of roasted corn, remove the kernels, and store them in freezer-safe bags or containers. They will keep for 10-12 months!Reheat: You can wrap each cob in aluminum foil or place it in a baking dish. Reheat with a little water for 5-10 minutes at 350°F for plump and juicy corn straight from frozen.
Video
Notes
- To cook the corn unflavored: all you need is a little unsalted butter or oil. Then you can top with flavors AFTER cooking.
- To keep the roasted corn warm: if you’re preparing this for a crowd, you can roast the corn and then transfer it to a cooler to keep it warm for several hours.
- A zesty lime juice or lemon drizzle, well paired with green onions and parmesan cheese.
- Use chili powder, cotija cheese, cilantro, mayo, and lime to make Mexican Corn.
- Harissa combined with cream cheese or feta and fresh herbs.
- Sweet chili sauce alongside the garlic butter for a hint of sweetness.
- Pesto (vegan or traditional).
- Buffalo Sauce.
- Herby cheese – I like cream cheese, feta, or goat’s cheese with thyme, chives, rosemary, or your favorite herbs.
- Chimichurri sauce.
- Cajun seasoning.
- Pico de Gallo – though I’d add this after the roast rather than before!
Anna
I cane here from this web site and this recipe very delicious as well!
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Thank you for your comment, Anna!