Oven Roasted Corn on the Cob
The Best method for cooking corn on the cob year long is oven roasting it! This is our favorite method for perfectly cooked sweet & seasoned ears of corn!
Servings: 6
Equipment
- Fork
- Baking Sheet Pan
- Parchment Paper
- Tongs
Ingredients
Corn
- 6 Ears of Corn husked
Garlic Herb Butter
- 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
Optional Herbs & Spices to Add to Butter Mixture
- 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
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper (I use a jelly roll pan). Set aside.
- In a small bowl, use a fork to mash together the softened butter, salt, black pepper, garlic powder (and herbs & spices of your choice).
- 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.
Notes
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.Nutrition
Calories: 255kcal
