Baked Corn on the Cob is one of the easiest ways to enjoy fresh Summer corn. Our recipe uses a savory garlic herb butter 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 Skillet, Baked Flounder, or Sour Cream Pork Chops.
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 30 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.
How to Make Corn on the Cob in the Oven:
- Our recipe calls herb butter to season the corn. You’ll want to make this ahead of time, so it’s ready to go when you need it.
- Preheat the oven to 450°F, and tear four medium pieces of aluminum foil.
- Remove the husks and silks from the corn, and butter each piece with a tablespoon of herb butter.
- Wrap each piece of corn tightly in foil, and transfer to a baking sheet.
- Bake for 20 to 25 minutes until tender.
- Serve hot!
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 use garlic herb butter for this recipe, but any savory compound butter will taste great. Our Cajun compound butter will give the corn a spicy 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!
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: I don’t recommend freezing the cooked corn.
- 4 ears of corn, husks and silks removed
- 4 tablespoons herb butter
- Preheat the oven to 450°F.
- Place 1 tablespoon of herb butter onto each ear of corn. Cover each ear in an even layer from end to end.
- Place each ear in separate sheets of aluminum foil, and wrap tightly to close. Transfer the corn to a baking sheet, and bake for 20 to 25 minutes or until the corn is tender.
- Carefully unwrap, and enjoy hot.
- See post for storage recommendations.
*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.
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Nutrition Information:Yield: 4 Serving Size: 1 ear of corn
Amount Per Serving: Calories: 132Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 8mgSodium: 57mgCarbohydrates: 20gFiber: 3gSugar: 5gProtein: 5g
*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.