Oven Roasted Corn on the Cob, one of the easiest and most tasty recipes ever. Just a matter of prepping your herbs and veggies and the oven does the rest. You are going to love how easy it is to prepare.
Plus, the results are the most tender and juicy corn. Top with a tasty fresh herb butter gives a big pop of flavor and always a crowd-pleaser. Be sure to pair with Crispy Chicken Drumsticks or some Juicy Lucy’s.
Oven Roasted Corn on the Cob
Grilled corn is delicious and also one of my personal favorite recipes. It can get complicated by taking up room when feeding a crowd too. Use this easy recipe for tender and juicy corn every time.
A no-brainer recipe if you will and everyone loves this recipe.
Why this recipe works
I have experimented many times with this recipe. To have the juiciest corn, wrap each ear with aluminum foil before baking. The corn steams inside the foil and delivers the most tender and juicy results.
In recipe testing, covering just the top of the casserole dish did not deliver as tender results which is why I individually wrap each ear.
My buttah lovers, listen up, herb butter goes on the corn before being wrapped in the foil. The herb butter flavor roasts into the veggie and you are going to love the results.
Expert tips and FAQs
- Uncooked corn can be kept in the fridge for about 2 days. Once cooked, keep in the fridge about 3-4 days, well covered.
- Remove most leaves from the corn and leave in the fridge until ready to cook. For detailed information, this article from Pick Your Own is very helpful
- Once you remove the husks, give the ears a quick rinse.
Variations
- Herb butter is awesome. Chopped herbs like parsley and basil mixed with garlic salt and black pepper. (recipe below).
- Parmesan Cheese and butter.
- Any citrus such as lime, lemon, or orange juice and butter are a great combo.
- Garlic, lemon, and butter, delish.
- Any combo of herbs such as rosemary, thyme, basil, and oregano along with citrus and butter would be awesome.
What to serve?
Leftovers, try these recipes:
- Add your leftovers into Slow Cooker Manhatten Clam Chowder
- Dairy-Free Corn Chowder
- Black Bean Salad
- Corn Casserole with Sausage
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- Casserole dish: I use this casserole dish a few times a week.
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Recipe Instructions
- Remove the husks, rinse, and dry the corn.
- Rub the herb butter on the corn.
- Wrap the ears in foil and place in a large casserole or on a baking sheet.
- Bake at 400 degrees for about 25 minutes.
- Serve with more herb butter and enjoy.
How to Make Herb Butter
- Soften two Tablespoons of unsalted butter.
- Add garlic salt and pepper to butter.
- Chop fresh basil and parsley and add to butter mixture.
- Rub this mix on corn before wrapping in foil to bake!
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Roasted Corn on the Cob
Equipment Needed:
Ingredients
- 6 ears fresh corn, husks removed
Herb Butter
- 3 Tablespoons unsalted butter, softened
- 1 teaspoon garlic salt
- 1 teaspoon chopped parsley note 1
- 1 teaspoon chopped basil note 1
- ½ teaspoon black pepper
Instructions
- Preheat oven to 375 degrees.
- In a small bowl, mix together the softened butter, garlic salt, chopped parsley, and chopped basil.
- Evenly divide and spread the herb butter on each ear of corn.
- Wrap each ear in foil.
- Place the corn in a casserole or large baking sheet.
- Bake for about 25-35 minutes. Corn will be tender and ready to eat.
Notes
- Herb butter is awesome. Chopped herbs like parsley and basil mixed with garlic salt and black pepper. (recipe below).
- Parmesan Cheese and butter.
- Any citrus such as lime, lemon, or orange juice and butter are a great combo.
- Garlic, lemon, and butter, delish.
- Any combo of herbs such as rosemary, thyme, basil, and oregano along with citrus and butter would be awesome.
- Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
