Oven-Roasted Corn with Garlic Butter (+ Other Toppings)
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 and tons of other toppings too.
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.
Use a brush to brush each corn on the cob with the garlic butter topping (liberally).
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.
Remove the corn 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 Store
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!
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.
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.