Oven-Roasted Corn on the Cob

By Lidey Heuck

Published June 27, 2024

Oven-Roasted Corn on the Cob
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
50 minutes
Prep Time
10 minutes
Cook Time
40 minutes
Rating
5(467)
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
  • 5tablespoons unsalted butter, at room temperature 
  • 2tablespoons chopped fresh parsley
  • 2large garlic cloves, grated or very finely minced
  • 1teaspoon kosher salt, plus more for serving 
  • ¼teaspoon black pepper 
  • 4ears corn, husked and silk removed
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

220 calories; 16 grams fat; 9 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 20 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 4 grams protein; 289 milligrams sodium

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
467 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

germanyman

Finally a good recipe for corn. I used to just boil corn and eat it with salt, but this way it tastes way better. The salty topping interacts with the sweetness of the corn in a quite elegant way. Glad I tried out this recipe.

Bryan

Strange but surprisingly good. Prepackaged, shucked corn speeds it up and the cobs really do add a lot. As always in my house, two diced jalapeños (in almost every meal) livens up an otherwise boring meal.

Margie

This recipe is delicious! I followed Ellen's suggestion to wrap the corn cobs in their husks, so there is no foil to throw away. I also agree with Michael, that many of the comments do not deal with the recipe, but with whether one should turn on the oven. !!

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