Easy Baked Corn On The Cob
Quick and easy baked corn on the cob in the oven. This is the perfect recipe for those days when you miss summer and can’t cook your ears of corn on the grill. Soft, flavorful, sweet, juicy and buttery ears of corn on the cob, baked in the oven to perfection. Serve with your favorite topping or just brush with melted butter.
I’ve shared quite a few corn on the cob recipes on my blog. I don’t consume it frequently, but when I do, I either grill, boil or bake it. It could still be consumed in moderation as a part of balanced diet and corn on the cob is great as a side dish at gatherings and parties.
Boiling corn is the fastest and easiest way to prepare it, but if you’d like to try something different, you can bake it in the oven. It takes about 30-40 minutes to cook in a baking dish in the oven and the result is – sweet and flavorful, soft and delicious roasted corn on the cob.
You can use herbs, compound butters or various toppings of your choice on this baked corn on the cob.
Ingredients you need to make baked corn on the cob
- ears of corn, husked (silk removed)
- black pepper (optional)
- paprika or cayenne pepper (optional)
- garlic powder (optional)
- fresh herbs of your choice like parsley, dill or chives (optional)
- toppings of your choice
How to bake corn on the cob in the oven at 425 F
- Preheat oven to 425 F (220 C).
- Line a baking dish with parchment paper or aluminum foil.
- Prepare the corn – remove the husks and silk.
- Melt the butter and brush the ears or corn. Optional – sprinkle with salt, black pepper, paprika and garlic powder to taste, make sure corn is covered in the seasonings.
- Roast for 30-40 minutes, turning once until the corn is fully cooked. To test for doneness by poking into or removing a kernel to see if it is tender enough to consume.
- Brush with melted butter. Top with toppings of your choice.
- Store baked corn on the cob in the fridge for up to 2 days.
Roasting Corn From Frozen
I often get asked if you can cook certain foods from frozen and let me tell you about this corn on the cob.
While I don’t recommend it, it is possible to roast corn from frozen. Ideally defrost the corn, but if you can not, add it to the baking dish with the butter and add 4 tbsp water. Cover and bake for 50-55 minutes at 425 F.
Toppings for oven baked corn
When it comes to baked, boiled or grilled corn – the topping possibilities are endless. I personally don’t like too much of a topping on my corn. Just simple melted butter and slat will do it for me. Or you can even use salted butter.
Top your corn with fresh herbs like parsley, thyme or dill.
Turn it into Mexican street corn on the cob by adding Cotija cheese, melted butter, chili powder and lime or lemon juice.
Parmesan cheese, bacon or hot red pepper flakes are great topping options.
What to serve roasted corn with
This corn on the cob goes well with meat and seafood, but also makes a great snack of its own.
Serve it with this Grilled Pork Steak, Grilled T-Bone Steak or Baked Halibut.
More recipes using corn:
- Grilled corn on the cob in husk
- Perfect boiled corn on the cob
- Grilled chicken quinoa corn salad
- How to grill corn on the cob
Baked Corn On The Cob
- 4 ears of corn — husked
- 3 tbsp melted butter — divided
- 1/4 tsp salt
- black pepper to taste
- 1/4 tsp paprika — optional
- 1 tbsp chopped fresh parsley for topping
Preheat oven to 425 F (220 C).
Line a baking dish with parchment paper or aluminum foil.
Prepare the corn - remove the husks and silk.
Melt the butter and brush the ears or corn. Reserve some butter to brush the baked corn at the end with.
Optional - sprinkle with salt, black pepper, paprika and garlic powder to taste, make sure corn is covered in the seasonings.
Roast for 30-40 minutes, turning once until the corn is fully cooked. To test for doneness by poking into or removing a kernel to see if it is tender enough to consume.
Brush with melted butter. Top with toppings of your choice.
Store baked corn on the cob in the fridge for up to 2 days.
This sounds fantastic