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!