Baked Corn on the Cob

Baked Corn on the Cob is one of the easiest ways to enjoy fresh Summer corn. Our recipe uses a butter, salt, and pepper and has minimal cleanup making this an simple side dish that everyone will love.

Easy side dish recipes make cooking dinner so much easier. We especially love sides, like this baked corn on the cob, that come together in minutes and have easy cleanup. This corn goes well with our Sausage and Potatoes SkilletBaked Flounder, or Sour Cream Pork Chops.

Top down view of 4 ears of corn on a cutting board.

Baked Corn on the Cob

Corn on the cob is good pretty much any way that it’s prepared. One of our favorite ways to make it is in the oven.

It may sound strange to make corn on the cob in the oven when it could be boiled, microwaved, slow cooked, or grilled, but it works really well.

If you don’t have a grill or a slow cooker, making corn in the oven is a great option. It takes around 45 minutes from start to finish, and you can make a ton of different flavors.

The corn comes out tender, sweet, and perfectly cooked. Since the corn is cooked in foil, cleanup is easy.

Ingredients for Perfect Corn on the Cob:

  • Corn: Fresh or previously frozen (thawed) corn.
  • Butter: Unsalted and softened.
  • Seasonings: Kosher salt and black pepper.
Ingredients needed for baked corn on the cob.

How to Make Corn on the Cob in the Oven:

See the recipe card below for the ingredient amounts and full instructions.

Our oven-roasted corn recipe calls softened butter mixed with salt and pepper. Don’t forget to set the butter out ahead of time to give it time to soften.

  1. Preheat the oven to 375°F, and tear four medium pieces of aluminum foil.
  2. Remove the corn husks and silks and wash and dry the corn.
  3. In a small mixing bowl, combine the softened butter, salt and pepper. Use a pastry brush to apply the softened butter to the corn.
Softened butter mixed with salt and pepper.
Butter ear of corn laying on a piece of foil.
  1. Wrap each piece of corn tightly in foil, and transfer to a baking dish or baking sheet.
  2. Bake for 40-50 minutes until the corn kernels are soft and tender.
  3. Serve hot!
Four ears of corn wrapped in foil and placed in a baking dish.
Four ears of corn in foil with one open.

Tips and Variations:

  • Corn: Fresh corn is going to yield the best flavor, but frozen corn will also work. Make sure to thaw it out completely before applying the butter.
  • Flavor: I love to add homemade compound butter to this baked corn recipe. Our Cajun compound butter will give the corn a spicy flavor while our garlic and herb compound butter gives the corn an herb flavor. Add some garlic and paprika to butter for a smoky flavor. Italian seasonings, garlic powder, and onion powder with butter would also be a wonderful flavor.
  • Foil: Make sure to wrap the corn tightly in foil; otherwise, the butter will leak out, and you’ll lose all that great flavor. It’s a good idea to have the corn on a sheet pan in event some of the wrapped corn does leak.
  • Extra Butter: I love to keep a little extra butter handy to spread over the roasted corn to give it another layer of flavor. Some grated Parmesan cheese also tastes amazing!

Storage Recommendations:

Room Temperature: The corn is best served hot or warm and should not be stored at room temperature.

Refrigerator: Any leftover corn should be stored (without the foil) in an airtight container in the refrigerator and discarded after 3 days.

Freezer: Freezing baked corn is not recommended. The texture and flavor of the corn can drastically change upon freezing and thawing. It can become soft and mushy with an unpleasant flavor.

However, if you still choose to freeze it, ensure that the corn is completely cool before you put it in the freezer. Wrap each cob tightly in plastic wrap or aluminum foil, and then place them in airtight freezer bags. Use within 1-2 months.

How do you know when baked corn on the cob is done?

The kernels should be plump and tender when you pierce them with a fork. Another way is the color change – as the corn cooks, it changes from a pale yellow to a more vibrant, deep golden color.

Perfectly cooked corn also tastes much sweeter than undercooked corn.

Close up view of corn with butter.

What toppings are good on oven baked corn?

A classic combination of melted butter, salt, and pepper is timeless, but here are some other unique options to try:

  • Cheese: A sprinkle of freshly grated Parmesan or crumbled Feta adds a wonderful flavor.
  • Herbs: Freshly chopped herbs like cilantro, parsley, or dill tastes amazing on freshly baked corn.
  • Spices: For a spicy kick, consider dusting chili powder or cayenne pepper over individual corn cobs. We especially love one of our baked potato seasonings.
  • Sauces: A drizzle of barbecue sauce, creamy aioli, or zesty lime or lemon juice can enhance the sweetness of the corn.
  • Crumbled Bacon: For a savory, smoky crunch, try topping your corn with crumbled bacon bits.

Can you bake frozen corn on the cob?

Yes, you can definitely bake frozen corn on the cob. Follow the same directions as written in our recipe.

You may need to add a couple of minutes due to the corn being frozen. The cooking time also depends on the size of corn cobs.

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Close up view of freshly baked corn on the cob.

Baked Corn on the Cob

5 from 1 vote
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Author: Kim
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4 Servings


  • 4 ears of corn, husks and silks removed
  • 4 tablespoons unsalted butter
  • ½ teaspoon kosher salt, or more to taste
  • teaspoon ground black pepper, or adjust to taste


  • Preheat the oven to 375°F, and tear four medium pieces of aluminum foil.
  • Remove the corn husks and silks, and rinse and dry each piece of corn.
    4 ears of corn
  • In a small mixing bowl, combine the softened butter, salt and pepper. Use a pastry brush to apply the softened butter to the corn.
    4 tablespoons unsalted butter
    ½ teaspoon kosher salt
    ⅛ teaspoon ground black pepper
  • Wrap each piece tightly in foil, and transfer to a baking dish. Bake for 40-50 minutes or until the corn kernels are soft and tender.
  • Serve immediately with extra butter if desired.
  • Scroll up and see the post for tips, FAQs, and storage recommendations.

Suggested Equipment


*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 ear of corn. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.


Serving: 1ear of cornCalories: 178kcalCarbohydrates: 17gProtein: 3gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 30mgSodium: 306mgPotassium: 247mgFiber: 2gSugar: 6gVitamin A: 519IUVitamin C: 6mgCalcium: 6mgIron: 0.5mg

Nutrition Disclaimer

Kim and John Vargo of More Than Meat and Potatoes and its affiliates are not dieticians or nutritionists. Any nutritional information shared is an estimate. If preferred, use your favorite online nutrition calculator to double check the amounts. Calories and other nutritional values can vary based on brand and serving size.

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  1. Do I have to use the basil butter or herb butter or any fluid on corn before bakeing corn.

    1. Good morning Wayne, no you don’t have to use any of the butter mixtures. In fact, you can skip adding liquids to the corn. Sometimes, I just use salt, pepper, and other seasonings to flavor the corn. You could even skip the seasonings and bake the corn as directed. Thank you for asking and have a great day 🙂