Oven Roasted Corn on the Cob is an easy vegetable side dish you can make any time of the year. Roasting corn in the oven gives it the char and grilled flavor without needing a grill. This method of cooking corn on the cob without foil uses parchment instead.
A savory garlic-herb butter spread adds lots of flavor. Give corn on the cob roasted in the oven a try, you'll love it!
Corn on the Cob Oven Roasted
When it comes to summer side dishes, nothing beats a juicy ear of sweet corn. You can grill it or boil it, but I'm going to show you how to make oven roasted corn on the cob. It’s simple and delicious.
Roasting corn on the cob in the oven brings out its natural sweetness and gives it a hint of caramelized flavor (and no need to boil a pot of water).
No grill? Not a problem. No foil? You don’t need it!
My foolproof method for baked corn on the cob without foil is mess-free, customizable, and ideal for feeding a crowd.
Why We Love Roasting Corn on the Cob in the Oven
- No Foil, No Fuss – This oven baked corn on the cob recipe needs no wrapping in foil.
- No Boiling – The goal is to mimic grilled corn. This oven "grilled" method gives a more savory flavor, and is so easy!
- Easy Cleanup – The parchment paper helps keep the pan from getting anything stuck on it.
- All-Season Cooking – A great way to enjoy fresh corn during summer or during the colder months when grilling isn’t an option (just buy frozen ears and thaw them first).
- Big flavor, Easy Method – A good slather of garlic herb butter before roasting ups the flavor of this easy side dish.
Whether you're hosting a backyard BBQ or just craving a simple weeknight veggie, this oven roasted corn on the cob works for cookouts & weeknight dinners.
This corn recipe pairs perfectly with favorites like my Slow Cooker Ribs, Air Fryer Turkey Burgers, Easy Instant Pot Potato Salad, and Instant Pot Mac and Cheese.
Ingredients for Oven Roasted Corn
For exact measurements, please see recipe card below.
• 6 Ears of husked Corn (7 or 8 if they are smaller).
Garlic Herb Butter:
• Softened Butter
• Garlic Powder (or fresh, pressed)
• Kosher Salt & Black Pepper
• Herbs of Your Choice – like rosemary, thyme, or dill
A buttery ear of roasted corn doesn’t need much, but here are a few ideas to spice things up:
• Smoked paprika
• Cajun Seasoning (reduce or omit salt if using)
• Orange or lemon zest + a little Honey
Oven Baked Corn on the Cob for a Crowd
- Cooking for a large group? Grab those big disposable aluminum roaster pans from the store. You can easily fit a dozen ears in each, and your oven can handle two pans per rack.
- If you’re stacking corn in the pan, be sure to rotate top and bottom layers halfway through for even roasting. Cook time may be longer.
- You could also use larger sheet pans lined with parchment for about 2 dozen ears or so.
How to Roast Corn on the Cob in the Oven
1) Preheat oven to 400°F. Line a baking sheet (I use a 10x14" jelly roll pan) with parchment paper. Set aside.
2) In a small bowl, use a fork to mash together the softened butter, salt, black pepper, garlic powder (and herbs & spices of your choice).
3) Spread the seasoned softened butter over each ear of corn, covering all of the kernels.
4) Arrange the ears of corn on prepared baking sheet with some space between each one.
5) Bake for 25-30 minutes, turning halfway through using tongs.
6) Remove from the oven and serve hot. The corn will be seasoned, so taste it before adding any additional salt.
Kitchen Tip
Cutting Kernels Off the Cob Corn Without the Mess
Roasted corn is just as good left over! Roast extra, cut the kernels off the cob, and freeze them to enjoy that fresh summer taste any time of year.
• If you want to cut the kernels off the cob after roasting? Use a bundt pan! Place the smaller, pointy end of the ear in the center hole and use a sharp knife to slice downward. This cool trick catches all the kernels neatly.
• No bundt pan? Just invert a small bowl inside a larger one and do the same thing.
Give it a Try!
When you're craving grilled corn on the cob, try making it in the oven. Skip the foil and try this easy method. It’s flavorful, low-effort, and perfect every single time.
Whether you're having a cookout, or just want the best corn on the cob without breaking out the grill, this recipe is a total winner!
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Ready to bake some ears of corn? Scroll down for the the easiest oven roasted corn without using foil recipe!
- 6 Ears of Corn husked
- 1 stick Softened Butter (salted* or unsalted)
- 1 teaspoon Garlic Powder (or fresh, pressed)
- 1 teaspoon Kosher Salt (*½ teaspoon if using salted butter)
- ½ teaspoon Black Pepper
- 1 teaspoon Fresh Thyme Leaves
- ½ teaspoon Dill Weed
- 1 teaspoon Fresh Tarragon
- 1 teaspoon Fresh Rosemary (minced)
- 1 teaspoon Smoked Paprika
- 1 teaspoon Cajun Seasoning (reduce or omit salt if using)
- Lemon or Orange Zest
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Preheat oven to 400°F. Line a baking sheet with parchment paper (I use a jelly roll pan). Set aside.
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In a small bowl, use a fork to mash together the softened butter, salt, black pepper, garlic powder (and herbs & spices of your choice).
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Spread the seasoned softened butter over each ear of corn, covering all of the kernels. Arrange the ears of corn on prepared baking sheet with some space between each one. Bake for 25-30 minutes, turning halfway through using tongs.
-
Remove from the oven and serve hot. The corn will be seasoned, so taste it before adding any additional salt.
Cooking for a Crowd
- If you are cooking more ears of corn, double the recipe but keep the cook time the same.
- If using two sheet pans, rotate the pans when you turn the ears of corn over.
Roasting Time
This method is meant to mimic grilling ears of corn, and yields a little charring on the corn, depending on how long you roast it. You may need to adjust the cook time, as all ovens behave a little differently.
Kara
My best friend and I ate this with our vegetarian dinner and we loved it! So delicious.