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Oven-roasted corn on the cob is an easy way to cook this vegetable! This simple side pairs well with all of your favorite weeknight dinners.
Here in Indiana, corn season is a big deal. You can boil it, put it in Chowder, or slather it with fixin’s like my Mexican Grilled Corn. But oven-roasted corn is the easiest way to cook corn on the cob!
Baked corn is a game-changer. There’s literally no prep time, and you don’t even need to husk it! Throw it in the oven on the grates to roast, and it comes out beautifully moist. One recipe tester tried it out and said, “This is heaven! The corn was cooked perfectly.”
Why Make Oven-Roasted Corn On the Cob?
So, why would you bake corn on the cob? 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. I 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 husks removed gives it 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 It
Are you convinced? Here’s my 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 for a few minutes before peeling off the husks.
Reader Reviews
I had a few recipe testers on this recipe before I shared it here, and this is 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
You can season your baked corn on the cob as desired. I’m partial to butter, kosher salt, and a bunch of fresh ground pepper. Or, if you want to get fancy, here are a few more options.
- Paprika or Smoked Paprika.
- Parmesan cheese and herbs.
- Old Bay. Use purchased or homemade.
- Mexican street corn (elote). My favorite! Try Mexican Street Corn with a creamy, spiced sauce, a 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 my favorite corn recipes, in order of preference:
- Perfect Grilled Corn: My 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!
Dietary Notes
This recipe is vegetarian, gluten-free, vegan, plant-based, and dairy-free.
Oven Roasted Corn on the Cob
Oven-roasted corn on the cob is an easy way to cook this vegetable! This simple side pairs well with all of your favorite weeknight dinners.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 8 1x
- Category: Side Dish
- Method: Roasted
- Cuisine: American
Ingredients
- 6 to 8 ears fresh corn
Instructions
- Preheat an oven to 350 degrees Fahrenheit.
- 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 (I like butter or olive oil, kosher salt, and freshly ground pepper).
looking forward to trying your recipe. This message is for the reader who prepares corn for a crowd: try the Iowa cooler corn method. Lots of recipes online, but in short, shuck the corn, put it into an igloo-type cooler, cover it with boiling water, and let it sit for about 30 minutes. I know from personal experience that it works.
The ONLY way to make corn on the cob now! Not only does it turn out perfect, it doesn’t dirty any dishes and it’s ridiculously easy to shuck it after cooking in the oven.
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!