Oven-Roasted Corn with Garlic Butter (+ Other Toppings)

Name: Oven-Roasted Corn with Garlic Butter (+ Other Toppings)
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 3 corn on the cob (with or without husks); 1 Tbsp butter (dairy or dairy-free, unsalted, softened); 0.5 oz parsley (a few sprigs, finely chopped); 3 garlic cloves (finely minced, or ½ tsp garlic powder); 1/2 tsp salt (adjust amount to preference)

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How to make oven-roasted corn perfectly every single time. This baked corn on the cob method is easy to follow, can be baked with or without the husks; plus, this recipe includes garlic butter corn and tons of other corn on the cob toppings!

While we’re inching closer and closer to fall, the perfect “grilling” days are becoming fewer and farther between – meaning it’s the ideal time to learn how to make oven-roasted corn on the cob for a year-round delicious appetizer or side.

While grilling and boiling corn are popular methods for cooking corn on the cob, you’re missing out if you haven’t tried roasted sweet corn before. Cooking corn in the oven is practically foolproof, is fairly hands-off, and can be done in or out of the husks for super sweet and flavorful, tender, juicy, baked corn on the cob.

Even better, there are tons of corn on the cob toppings to choose from. For this method, I’ve included a simple (but super tasty) garlic butter topping. However, keep reading for tons of other basting and topping options, PLUS how to put together a corn-on-the-cob bar (corn bar)!

Best of all, all you need for this oven-roasted corn on the cob is some foil and a baking tray. Enjoy this recipe as gluten-free, dairy-free, and/or vegan based on the toppings chosen, and have your family (or guests) coming back for seconds (and thirds!).

Once cooked, enjoy the garlic butter corn on the cob as an appetizer/side at a BBQ or potluck, or remove the corn kernels and serve it as part of a salad, over noodles, add to tacos, as a garnish for soups (like this coconut curry pumpkin soup), and more!

Want more inspiration for simple vegetable cooking methods? You might also like this method for simple roasted cherry tomatoes, crispy fried onions, cooked eggplant (baked, broiled, or air fried), and even tomato or garlic confit!

The ingredients

Corn: I used whole corn with the husks on. However, feel free to use corn with the husks removed.

The garlic butter corn topping

Butter: I recommend unsalted butter (dairy or vegan); that way, you can salt to personal preference. If using salted butter, then reduce or eliminate any extra salt from the recipe. Make sure to use room temperature butter.
Parsley: use fresh parsley, finely chopped.
Garlic: I prefer to use fresh garlic. However, if you don’t have any, use garlic powder instead.
Salt: adjust the amount to personal preference.
Parmesan (optional) to sprinkle over the roasted sweet corn before serving.

Other Corn on the Cob Toppings

Paprika butter: combine softened butter with smoked paprika (hot smoked paprika for spice), salt, and parmesan. Then serve with lime wedges and coriander/parsley.
Zesty Lime: unsalted butter, scallions (green onions), and lime wedges (to serve).
Mexican Corn: top the cooked corn with a bit of chili powder, cotija cheese, chopped cilantro, lime juice, and either some mayo or sour cream.
Harissa Cheese: combine harissa with either cream cheese or feta, mix well, and then slather over the corn (best after roasting).
Sweet chili: butter, sweet chili sauce, garlic (or garlic powder), and salt and pepper.
Honey Cayenne: blend softened butter with honey (or brown sugar melted in hot butter) and cayenne or chili powder. Squeeze with lime juice when serving.
Pesto: pesto (either regular or vegan pesto) and parmesan cheese.
Herby yogurt: a little olive oil/butter to cook the corn, then topped with Greek yogurt, fresh oregano, crumbled feta, salt, and pepper.
Herby cheese: combine cream cheese, feta, or goat’s cheese with fresh herbs and brush over the corn after cooking.
Buffalo corn: combine butter and chili sauce (homemade or Frank’s red hot).
Honey thyme: unsalted butter, honey (or maple), and fresh thyme.
Cinnamon sugar: unsalted butter, sugar, cinnamon.
Chimichurri: first cook the corn with butter or oil, then top with fresh chimichurri.
Pico de Gallo: fresh Pico de Gallo makes for a delicious topping for fresh roasted corn (cooked with oil or butter). Optionally serve with beans and cheese, too.
Cajun seasoning: combine butter and Cajun seasoning (or creole seasoning) for a simple but flavorful baked corn on the cob.

How to make Oven-Roasted Corn on the Cob

Step 1: Prepare the garlic butter corn toppings

First, preheat the oven to 400ºF/200ºC.

Then, combine the softened butter with the minced garlic, finely chopped parsley, and salt and mix well.

Step 2: Prepare the corn

If you’re using corn with the husks, then first peel the husks down (you can remove them, though I left them on) and rinse the corn.

You can tie the corn husks at the bottom to create a kind of make-shift “handle” to hold when eating the corn.

Then, use a brush to brush each corn on the cob with the garlic butter topping (literally).

Step 3: Roast the corn

Place the corn on a large tray and wrap with foil (or wrap each cob in a foil parcel).

Roast the corn in the oven for around 35-40 minutes, turning halfway. For slightly more “charred” corn, remove the foil at the end of the baking time and broil until lightly charred, turning as needed.

Then, remove the garlic butter corn on the cob from the oven and allow it to rest for a few minutes. Optionally, you can brush the roasted corn with a bit more garlic butter while warm, just before serving.

How to Set Up a Corn on the Cob Bar?

You need three main elements ready for a corn bar: the toppings, the corn, and foil.

Prepare the corn by shucking the cobs and giving them a rinse.
Cut out pieces of foil large enough to wrap each corn cob and place them beside the corn.
Prepare all the various toppings and transfer them to small containers with signs/labels.

How does it work? When your guests get there, they can grab a piece of foil, add the corn to the middle, top with the toppings, and wrap the corn in the foil parcel. Alternatively, you could cook the corn first and have the toppings there for after.

How to Store Roasted Corn

Store: you can store the baked corn on the cob or as kernels. Wrap tightly in plastic wrap and store for between 3-5 days. Make sure to do so within two hours of preparing the oven-roasted corn.

Freeze: this method for roasted corn on the cob is perfect as meal prep for those summer months when corn is at its cheapest (and most delicious). Make a large batch of roasted sweet corn, remove the kernels, and freeze for 10-12 months!

FAQs

Can we grill the corn?

Sure you can – the corn should take 20-25 minutes to grill when wrapped in the foil parcel (with toppings on). Alternatively, you can baste the corn and grill it directly on the grill until charred and tender (around 10-15 minutes based on how charred you prefer it).

How to make oven-roasted corn on the cob with husks?

If you want to cook the corn in their husks, no problem. Arrange the corn on a large tray and roast for between 35-40 minutes. To test if it’s ready, pull back just enough husk to check that the corn is tender with shiny, slightly browned kernels.
After removing the roasted corn from the oven, allow it to cool for around 15 minutes. Then, use a kitchen towel to grab the base of the corn and carefully peel back the husks and silks. Top with your toppings of choice and enjoy.

How to easily remove the corn kernels?

If you cook a lot of corn, you’ve probably seen this method before, using a Bundt pan. Place the ear of corn in the center hole of the Bundt pan, then use a sharp knife (serrated is best) to slice off the kernels. As you slice, they’ll automatically fall into the Bundt pan. Best of all, if you don’t have a Bundt pan, you can do the same method by placing the corn over a small bowl within a larger one.

Can we substitute the aluminum foil?

You may be able to use parchment paper, instead, to create parcels around the corn.

Recipe Notes and Top Tips

To cook the corn unflavored: all you need is a little unsalted butter or oil for roasted sweet corn that you’ll top with flavors AFTER cooking.
Change the method to suit you best: there are three ways to cook oven-roasted corn. The first is simply cooking it in the husk. This method contains minimal prep and produces flavorful corn, yet not as caramelized as roasting without the husk. The second is oven-roasted corn in foil, my preferred method. This lets you add toppings and create a parcel to steam the corn while locking in the flavor for tender, sweet, and flavorful corn. Lastly, you can even make baked corn on the cob uncovered; however, the corn will become drier and chewier. On the plus side, when cooking it this way, it’ll be ready in less time (20-25 minutes instead of 35-40) and it will be nicely caramelized but will require extra sauce (or butter) since it’s not as juicy.
Adjust the baking time: depending on the size of the corn on the cob, the baking time may vary, though 25-30 minutes is the lowest I’ve ever needed.
To keep the roasted corn warm: if you’re preparing baked corn on the cob for a crowd, then you can roast the corn then transfer it to a cooler to keep it warm for several hours.
For roasted sweet corn kernels: feel free to roast the kernels off the cob. To do so, add the kernels to a parchment-lined baking tray, melt the garlic butter corn sauce, toss with the corn kernels, and then bake for 15-20 minutes, stirring a couple of times while baking.

More Summer-Ready Vegetable Sides

If you try this oven-roasted corn recipe, I’d love to hear your thoughts/ questions below. Also, I’d appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!