Oven-Roasted Corn on the Cob

By Lidey Heuck

Published June 26, 2024

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
50 minutes
Prep Time
10 minutes
Cook Time
40 minutes
Rating
5(496)
Comments
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Next time you’re thinking of boiling water for corn on the cob, consider this flavorful oven method instead. Ears of corn are brushed with a garlicky herb butter, then wrapped in foil and roasted until tender and just starting to brown. The butter flavors the corn as it roasts, and a spoonful spread on each ear just before serving delivers a little extra richness. For corn on the cob with a kick, consider adding a pinch of chili powder or ground cayenne to the butter mixture.

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Ingredients

Yield:4 servings

  • 5 tablespoons unsalted butter, at room temperature 

  • 2 tablespoons chopped fresh parsley

  • 2 large garlic cloves, grated or very finely minced

  • 1 teaspoon kosher salt, plus more for serving 

  • ¼ teaspoon black pepper 

  • 4 ears corn, husked and silk removed

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

20 grams carbs; 38 milligrams cholesterol; 220 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 9 grams saturated fat; 16 grams fat; 2 grams fiber; 289 milligrams sodium; 4 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 425 degrees.

  2. Step 2

    In a small bowl, combine the butter, parsley, garlic, salt and pepper; mix until smooth. Brush the butter mixture over the corn, reserving about 2 tablespoons for serving.

  3. Step 3

    Wrap each ear of corn tightly in a piece of aluminum foil and place on a sheet pan. Roast for 30 minutes, until tender and lightly browned.

  4. Step 4

    Carefully unwrap the ears of the corn and brush with the remaining garlic-herb butter. Cool for at least 5 minutes before serving.

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Ratings

5 out of 5
496 user ratings
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Comments

Mark

Inefficient, just steam them in a big pot, 1/2 inch water, on high with lid for 6 minutes. Its too hot to run the oven for 40 minutes.

Ellen

An alternative to foil - instead of removing the corn husks and silks, carefully pull them down, brush with the herb butter, pull up the silk and husks (you can tear off a piece of corn husk and tie it around each ear to close the packets,) and roast on a sheet pan. Remove the husks and silk before eating - it will peel off easily. No foil to throw away.

Robert

5 1/2 minutes in the microwave, leave the husk on. Best corn ever

Lin

I tried roasting in my air fryer for the first time and it was great. I’m saving the butter and garlic recipe to maybe brush on it come out of the fryer, or honestly because it sounds like it would be delicious on several vegetables besides. Roasted cauliflower? Brushed onto oven-roasted potatoes, either cut up and arranged in pan or just bathing some small red potatoes or the little golden potatoes. Yum!

Cy Gardner

I put an ear of corn in a pot of water to soak for awhile. Then I put the ear on a plate and microwave it for 3 to 3 1/2 minutes. Leave it sit for a couple of minutes. The tricky part is shucking it all hot and wet. I add butter and salt and it’s tasty AND expeditious.

Jim J.

I learned this method from America Test Kitchen. Bring a large pot of water to a rapid boil. Put the peeled corn in the water, then immediately turn off the heat and cover. Let the corn sit in it for 10-30 minutes.

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