Oven-Roasted Corn on the Cob Recipe
Oven roasted corn on the cob is the ultimate summer side dish—sweet, smoky, and slathered in seasoned garlic butter for that irresistible bite. It’s quick, hands-off, and always a crowd-pleaser.
With just a few ingredients and no grill required, this easy recipe brings out the natural sugars in corn, caramelizing it beautifully while locking in flavor. Perfect for picnics, BBQs, or weeknight dinners.
Flavor-Packed Essentials for Oven Roasted Corn on the Cob
- Fresh ears of corn – The star of the show, juicy and tender, ready to soak up every bit of buttery flavor.
- Butter or garlic butter – Adds richness, moisture, and depth to each bite while encouraging that golden caramelization.
- Creole seasoning – Brings a kick of bold, spicy flair that perfectly complements the sweetness of the corn.
- Salt and pepper – Simple, classic, and essential for rounding out the flavor profile.
How to Make Oven Roasted Corn on the Cob
Preheat your oven to 425°F for a high-heat roast that brings out maximum sweetness in the corn. While the oven heats, mix up your garlic butter and stir in the Creole seasoning for a bold, aromatic blend.
Wrap each husked ear of corn in foil, brushing it generously with the garlic butter mix. Arrange the foil-wrapped corn on a baking sheet and roast for 20–25 minutes, turning the tray halfway through to ensure even cooking.
Once roasted, let the corn cool slightly, then unwrap and brush with more seasoned butter for that final touch of flavor.
Tips and Tasty Variations for the Best Oven Roasted Corn on the Cob
For a smoky finish without the grill, don’t skip the high oven temperature—it caramelizes the corn naturally. Want to save time? Leave the husks on and bake at a lower temperature, then peel after cooking for a steamed-roast combo.
Feeling adventurous? Try swapping Creole seasoning with taco spice, everything bagel seasoning, or even a sprinkle of Parmesan for a twist. A squeeze of lime or a dash of hot sauce at the end adds brightness and zing.
Keep It Fresh: Storing Oven Roasted Corn on the Cob
To store leftovers, allow the corn to cool completely, then wrap each ear in foil or place them in airtight containers. Refrigerate for up to 4 days. Reheat in the oven at 350°F for 10–12 minutes, or pop them in the microwave for a quick warm-up. For longer storage, cut the kernels off the cob and freeze them in zip-top bags for up to 2 months—perfect for tossing into soups, salads, or stir-fries later.
Oven-Roasted Corn on the Cob
Ingredients
- Salt and freshly ground black pepper to taste
- 2 –3 tablespoons unsalted butter or garlic butter
- 1 –2 teaspoons Creole seasoning
- 4 –6 ears fresh corn husked and silk removed
Instructions
- Preheat your oven to 425℉ (218℃). In a mixing bowl, blend the butter with the Creole seasoning until evenly combined, then set aside.
- Place each ear of corn onto a sheet of aluminum foil. Generously coat with the prepared garlic butter mixture, brushing it thoroughly to ensure even coverage. Wrap each ear securely in foil.
- Arrange the wrapped corn on a baking sheet in a single layer. Roast in the preheated oven for 20 to 25 minutes, turning the baking sheet once midway through to ensure even roasting.
- Once done, remove the tray from the oven and allow the corn to cool slightly before unwrapping. For an added burst of flavor, brush with extra garlic butter before serving.
Notes
Nutritional content may vary depending on the specific products and quantities used.