Oven-Roasted Corn on the Cob

By Lidey Heuck

Published June 27, 2024

Oven-Roasted Corn on the Cob
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
50 minutes
Prep Time
10 minutes
Cook Time
40 minutes
Rating
5(350)
Comments
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Next time you’re thinking of boiling water for corn on the cob, consider this flavorful oven method instead. Ears of corn are brushed with a garlicky herb butter, then wrapped in foil and roasted until tender and just starting to brown. The butter flavors the corn as it roasts, and a spoonful spread on each ear just before serving delivers a little extra richness. For corn on the cob with a kick, consider adding a pinch of chili powder or ground cayenne to the butter mixture.

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Ingredients

Yield:4 servings
  • 5tablespoons unsalted butter, at room temperature
  • 2tablespoons chopped fresh parsley
  • 2large garlic cloves, grated or very finely minced
  • 1teaspoon kosher salt, plus more for serving
  • ¼teaspoon black pepper
  • 4ears corn, husked and silk removed
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

220 calories; 16 grams fat; 9 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 20 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 4 grams protein; 289 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 425 degrees.

  2. Step 2

    In a small bowl, combine the butter, parsley, garlic, salt and pepper; mix until smooth. Brush the butter mixture over the corn, reserving about 2 tablespoons for serving.

  3. Step 3

    Wrap each ear of corn tightly in a piece of aluminum foil and place on a sheet pan. Roast for 30 minutes, until tender and lightly browned.

  4. Step 4

    Carefully unwrap the ears of the corn and brush with the remaining garlic-herb butter. Cool for at least 5 minutes before serving.

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Ratings

5 out of 5
350 user ratings
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Comments

Mark

Inefficient, just steam them in a big pot, 1/2 inch water, on high with lid for 6 minutes. Its too hot to run the oven for 40 minutes.

Ellen

An alternative to foil - instead of removing the corn husks and silks, carefully pull them down, brush with the herb butter, pull up the silk and husks (you can tear off a piece of corn husk and tie it around each ear to close the packets,) and roast on a sheet pan. Remove the husks and silk before eating - it will peel off easily. No foil to throw away.

Robert

5 1/2 minutes in the microwave, leave the husk on. Best corn ever

Phil

(1) Boil for a few minutes or (2) use silver foil, which then needs to be thrown away (and can't be incinerated) and use the oven for 40 minutes? Please at least consider environmental impacts when suggesting recipes (which are appreciated and usually wonderful!). Thanks.

Molly

Once I started microwaving corn on the cob, I never went back. Take the outer husk off, leave some on and mic it for 3 or 4 minutes. Delicious! Thanks for reminding me to get some today.

Joe M Sunapee NH

wonderful. Need I say more?

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