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Oven roasted corn on the cob is such an easy way to cook it! Make baked corn for a simple way to cook this tasty vegetable.
Hi there, it’s corn season here in Indiana. And when it’s the season: we do corn. We boil it, put it in chowder, and slather it with fixin’s like our Mexican grilled corn. But did you know the easiest way to cook is corn on the cob is in the oven? Baked corn is a game changer. There’s literally no prep time: you don’t even need to husk it! Throw it on the oven grates to roast and it comes out beautifully moist. One recipe tester tried it out and told us, “This is heaven! The corn was cooked perfectly.”
Why make oven roasted corn on the cob?
So, why would you make corn on the cob in the oven? Well, a few reasons. Perhaps you don’t want to fire up the grill, or don’t have one. Or maybe you don’t want to tend to a pot of boiling water while you’re making the rest of a meal. Want to “set it and forget it”? Oven roasted corn on the cob is where it’s at. You can make baked corn on the cob with the husk off (with or without foil) or the husk on. We found that the husk on method was best for a few reasons:
- Super moist! Roasting with the husk on makes for beautifully moist corn on the cob. Baking corn with the husk off gets a caramelized flavor, but it also dries out quite a bit.
- No prep time! The method is also seriously easy: literally no prep time is required since you don’t have to shuck the corn before popping it in the oven.
How to make baked corn on the cob
Are you convinced? Here’s our simple method for how to make baked corn on the cob in the oven (see below for the full recipe):
- Preheat the oven to 350°F.
- Use kitchen scissors to remove excess silk from each ear of corn.
- Place the ears of corn directly onto the grates and roast for 35 minutes. Remove the corn and allow it to cool a few minutes before peeling off the husks.
What people are saying
We had a few recipe testers on this recipe before we shared it here: here’s what they had to say!
- “I really enjoyed how low maintenance it was and personally I think it made it easier to peel off the husks. I will definitely keep this method in my back pocket!” -Madison
- “This is heaven! The corn was cooked perfectly. I’ll be making it again this weekend.” -Lauriane
- “The oven roasted corn was fantastic! I think it would be perfect especially for a large group, when using an oven would be easier than finding big enough pots for boiling water.” -Lisa
How to season it!
And that’s it! No, you can season your baked corn on the cob as desired. We are partial to butter, kosher salt, and a bunch of fresh ground pepper. Or, if you want to get fancy, we have a few options.
- Paprika or smoked paprika.
- Parmesan cheese and herbs.
- Old Bay. Use purchased or homemade.
- Mexican street corn (elote). Our favorite! Try Mexican street corn with a creamy, spiced sauce, sprinkle of cheese, lime and cilantro.
- Ranch. Try this ranch seasoning on corn: it’s surprisingly good!
- Greek seasoning. Greek seasoning features basil, oregano, and garlic powder: it’s perfect sprinkled on a cob.
More ways to cook corn
If you love this oven roasted corn recipe, there are lots more ways to cook corn on the cob! Here are our favorite corn recipes, in order of preference:
- Perfect Grilled Corn Our favorite method, cooked right on the grates!
- Grilled Corn in Foil Cook it in foil, and it’s hands off and turns out delicious.
- Boiled Corn on the Cob Here’s the classic way to make corn on the cob: boiled to perfection!
- Smoked Corn on the Cob Making smoked corn infuses incredible flavor into this summer vegetable! Proof that your smoker’s not just for meat.
Another way to eat corn? Fresh Corn Soup!
This oven roasted corn on the cob recipe is…
Vegetarian, gluten-free, vegan, plant-based, and dairy-free.
Oven Roasted Corn on the Cob
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 8 1x
Description
Oven roasted corn on the cob is such an easy way to cook it! Make baked corn for a simple way to cook this tasty vegetable.
Ingredients
- 6 to 8 ears fresh corn
Instructions
- Preheat an oven to 350 degrees Farenheit.
- Using a knife or kitchen scissors, cut off the excess corn silk from each ear of corn. Remove any loose outer pieces of husk.
- Place ears with husks on directly onto the oven grates, spacing them out evenly. Bake for 35 minutes.
- Remove the corn from oven and allow it to cool slightly before peeling off the husks. Season as desired (we like butter or olive oil, kosher salt, and freshly ground pepper).
- Category: Side Dish
- Method: Roasted
- Cuisine: American
Looking for more summer side dishes?
Here are some more of our favorite summer side dishes:
- Balsamic Tomato Salad
- Blackberry Salad with Balsamic Vinaigrette
- Cucumber Tomato Onion Salad
- Mozzarella Tomato Basil Salad
- Easy Zucchini Bread
- Mexican Coleslaw Recipe
- Grilled Caesar Salad
- BBQ Grilled Cauliflower
- Greek Orzo Salad
- Grilled Avocado
- Summer Panzanella
- Favorite Potato Salad
- Easy Bean Salad
- Best No Mayo Potato Salad
- Best Creamy Coleslaw Recipe
- Peach Salsa Recipe
- Cucumber Salad with Vinegar
- Watermelon Salad with Feta & Cucumber
Last updated: May 2020
I’ve been pretty much exclusively using your recipes for about a year now! Thank you for providing so many tasty, healthy, and EASY recipes!
I would love to try out this method for corn, but also have roasted potatoes I want to cook at the same time. The potatoes are supposed to cook at 400 for 35-40 minutes. Would it work to cook the corn for a shorter time at 400?
Yes! Probably 5 to 10 minutes.
I like recipes when you have to do almost nothing :) It is a perfect fit for me. Thank you for the recipe!
“ Super moist! Roasting with the husk on gets a caramelized flavor, but it also dries out quite a bit.”
I don’t understand.
That’s a typo, should have been “husk off”! Thank you so much — we’ve updated accordingly!