Oven Roasted Corn on the Cob

You don’t need a grill or a big old pot of boiling water to make corn on the cob – did you know you can make amazing corn in your oven? Oven Roasted Corn On The Cob is buttery, seasoned just right, and is oh-so-good!

Perfect corn on the cob is just a quick trip through the oven away. I love this dish – it’s so easy, and it turns out wonderfully every time. Plus, there’s no fussing with butter at the table, and the corn is seasoned before it goes into the oven so that it soaks into the kernels making every bite juicy and delicious.

This is a terrific corn on the cob recipe – and it’s one that you can prep ahead of time, so all you need to do is pop the dish into the oven while you finish up the rest of the meal.

Did I mention that you can easily double or triple this recipe? That’s right – feeding a crowd is super-easy when you oven-roast the corn. Plan on one cob for each person and get them ready to bake!

Two corn on the cobs on a blue plate on granite countertop


You don’t need any fancy ingredients for this easy Southern corn on the cob recipe – just some good old butter and a few seasonings.

  • Butter – Unsalted butter, softened.
  • Garlic powder 
  • Salt and pepper
  • Corn – Fresh corn works best. Buy whole corn cobs and remove the husks and strings.

What’s the Best Corn For Oven-Roasted Corn On The Cob?

The best oven-baked corn starts with your favorite corn! I love peaches and cream corn, but any sweet corn variety will work well.

How To Buy Corn On The Cob

Corn on the cob is best when it’s super fresh. After a day or two, the starches in the corn niblets have a chance to develop, and the sweetness and crispness of your corn will fade. 

How can you tell if corn cobs are fresh? Look at the silk! Those are the silky threads hanging out the top end of the corn. If they are fresh and firm, not wilted and dried out, then the corn is fresh.

I always take a peek inside each cob of corn before buying them. Some people will shuck them right at the grocery store, and that’s fine, too, but I like to keep the husk on until I am ready to prepare the dish. It keeps the corn fresher that way.

But, before I put the ear of corn into the bag, I peel back the end a bit to peek at the corn kernels. If they’re large and plump and go right to the tip of the corn, it’s a good cob. If the kernels are small, discolored, or stop before the tip of the corn, I put it back.

I also always check the silk. If the silk is dried or slimy, the corn is old and has been sitting around far too long.

Two corn on the cobs on a blue plate on granite countertop

How To Make Oven-Roasted Corn On The Cob

Cooking corn in the oven couldn’t be any easier! Here’s how to make it:

  1. Preheat your oven to 350-F.
  2. Cream together the softened butter, garlic powder, salt, and pepper. Spread the garlic butter mixture on each corn cob.
  3. Wrap each buttered ear of corn in aluminum foil and place them on a cookie sheet or baking sheet. 
  4. Roast them in the oven for 40 minutes, turning them over halfway through the baking time.
  5. If desired, serve with more butter on top and a pinch more salt and pepper. I like to garnish my corn with fresh thyme.


This is a basic recipe that can be changed in many ways. Here are some of my favorites:

  • Like it spicy? Add ¼ teaspoon of cayenne or chipotle powder to the butter before roasting the corn.
  • Spice it up! Add a pinch of chili powder, smoked paprika, or fresh herbs.
  • Garnish the roasted corn with grated Parmesan cheese. 
  • Give your corn a grilled look by opening the foil packages and broiling them for 2-3 minutes before serving.
  • Top your oven-roasted ears of corn with freshly chopped parsley or cilantro and thinly sliced green onions for a pop of freshness and flavour.

Serving Ideas

This GREAT corn recipe pairs well with so many different dishes. I serve it as a side with pot roast, ribs, meatloaf, pork chops, and more!

Two ears of corn inside of aluminum foil


Keep any leftover oven-baked corn cobs wrapped in the foil you roasted them in and in the fridge. They’ll be fine in there for a few days. You can reheat them in the oven, microwave (minus the foil) or in the air fryer.I also like to cut the kernels off and add them to salads or cooked grits for a lovely bit of flavor.

Frequently Asked Questions

Is oven-roasted corn on the cob in foil easy?

Yes, this is a super easy recipe to make, and you can get everything ready ahead of time. Butter the corn and wrap the ears in foil so that all you need to do is roast them in the oven.

Is oven-roasted corn on the cob dairy-free?

No, but you can make it dairy-free! Swap the butter for olive oil or use your favorite non-dairy butter substitute.

How long to bake oven-baked corn on the cob?

It takes about 40 minutes to get perfectly cooked corn on the cob when you do them in the oven.

Two corn on the cobs on a blue plate on granite countertop
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Oven Roasted Corn on the Cob


  • 1/4 Cup unsalted butter softened
  • 1 Tbsp garlic powder
  • 1/4 Tsp salt
  • 1/8 Tsp Ground black pepper
  • 4 Ears corn husk removed & cleaned of strings


  • Preheat oven to 350 F.
  • In a bowl, cream together the butter, garlic powder, salt and pepper.  Spread the butter mixture over each ear of corn.
  • Wrap each ear of corn in aluminum foil and place on a baking sheet. Roast for 40 minutes, turning halfway through the baking time.
  • If you’d like your corn to have a little browning, remove the corn from the oven and open the foil to expose the corn. Turn the oven to broil and cook for 2-3 minutes.
  • Serve with a piece of butter on top. Sprinkle more salt and pepper as desired. I like to garnish mine with fresh thyme

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