Oven-Roasted Corn on the Cob produces ears of corn that are juicy, gleaming and tender crisp with an amplified natural sweetness. And the best part, the corn cobs are cooked with their husks on – no prep, no mess, no fuss!
Grilled corn might look the part with its fancy charred and gnarly spots, but plump, steaming and gleaming roasted corn on the cob slathered in butter is the summer dream.
Corn doesn’t have to be grilled to taste good. Have you tossed raw kernels into a salad? They add so much freshness, sweetness and crunch.
I much prefer roasted corn over boiled corn, and while roasted and grilled corn are fairly tied, roasted corn doesn’t get stuck in your teeth nearly as much as grilled corn can. And there’s hardly any prep or mess!
So grab a cob and take a bite. Just don’t forget the butter.
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Why you’ll Love this Oven-Roasted Corn on the Cob Recipe
- While in-season summer corn tastes the best, corn is available year round. Oven-roasting corn means you don’t have to wait for a sunny day to bring out the barbecue.
- You can’t go wrong with this cooking method. Honestly, you trim any scraggly bits that might catch, and throw them in the oven to roast for 30 minutes.
- Roasting the cobs in their husks is a mess-free way of keeping the moisture in and making the corn tender and juicy. No shucking or foil required!
- It’s hands-off prep and cooking means you can focus on the main meal.
- The kernels don’t dry out and get stuck in your teeth!
How to Oven-Roast Corn on the Cob
Roasting corn in its husk is incredibly simple and saves on the mess of cleaning silk strands for days.
- Trim off any scraggly or long bits of husk that might catch in the oven.
- Put the corn cobs into a hot oven and roast for 30 minutes. You can cook them directly on the oven racks, or pop them all on a baking tray, like I prefer to do so you can move them all at once.
- Remove the corn and allow them to steam and cool for 10 minutes, or until they’re not too hot to handle.
- While still warm, grab the top of the husk and peel the cob; the silk will come away easily with the husk.
- Either remove the husks completely, or pull them down to the base to use as a handy handle to keep your hands (mostly) clean.
- Generously coat in garlic butter and chives, and enjoy!
Topping Suggestions for Oven-Roasted Corn on the Cob
Look. You can’t beat garlic butter. However, you might want to mix it up sometimes. Here’s a short list of some good flavour pairings for corn on the cob:
- garlic butter (can’t beat it, remember)
- chive garlic butter (even better)
- other fresh herbs. Coriander is especially good with corn
- smoked paprika or chipotle powder
- Tajin seasoning
- Cajun seasoning
- chilli butter
- Mexican elote toppings (though that is better with charred grilled corn, I won’t lie).
Love veggies? Try these other recipes too:
If you make these Oven-Roasted Corn on the Cob, please be sure to leave a comment and let me know. Did you top it with chive garlic butter or something else? Or tag me over on Instagram, I love seeing what you guys are making from the blog!
Oven-Roasted Corn on the Cob
Equipment
Ingredients
- 4 corn on the cobs, still in their husks
- 30 grams salted butter, roughly 2 tablespoons melted
- 2 garlic cloves, crushed
- 1 tablespoon chives, chopped
Instructions
- Preheat the oven to 200°C.
- Using scissors, trim the bits of silk at the top of each corn cob, and any bits of the husk that are sticking up or too long. You want to trim away anything that might catch in the oven.4 corn on the cobs
- Roast the corn cobs for 30 minutes – you can either arrange the cobs on a baking tray, which makes it easy to move them in and out of the oven all at once, or you can roast the cobs directly on the oven rack. The corn cobs are ready when you see the husk layers have browned and started to pull away from the cob.
- Cool the corn cobs for 10 minutes or until they are cool enough to handle. Shuck them by grabbing the top of the husk and pulling down, removing the silk strands as well.
- Meanwhile, make the garlic chive butter. Melt the butter, mix in the crushed garlic and most of the chives and stir to combine. Using a pastry brush, slather the butter all over the corn cobs.30 grams salted butter, 2 garlic cloves, 1 tablespoon chives
- Scatter the remaining chives over the top and serve.
