Oven-Roasted Corn on the Cob

Name: Oven-Roasted Corn on the Cob
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Ingredients: 5 tablespoons unsalted butter, at room temperature; 2 tablespoons chopped fresh parsley; 2 large garlic cloves, grated or very finely minced; 1 teaspoon kosher salt, plus more for serving; 1/4 teaspoon black pepper; 4 ears corn, husked and silk removed

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(437)
Comments: Read comments

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

Preparation

Step 1
Heat the oven to 425 degrees.
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.
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.
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

437 user ratings

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Comments

Mark1 year ago

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.

Ellen1 year ago

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.

Robert1 year ago

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

Margie1 week ago

This recipe is delicious! I followed Ellen's suggestion to wrap the corn cobs in their husks, so there is no foil to throw away. I also agree with Michael, that many of the comments do not deal with the recipe, but with whether one should turn on the oven. !!

Carol F.1 week ago

I didn't see any comments about using this method (adding the seasoned butter, and then wrapping in foil) for the air fryer. Has anyone tried that, and if so, what were the time and temperature settings you used? I've used the air fryer to roast my unwrapped corn before, but it always came out just a little too chewy. I'm going to try it at 400 degrees, which is as hot as my air fryer gets. Then I'll start checking it at ten-minute intervals. If anyone has specifics to share, that'd be great!

Janine Panciarello1 month ago

Butter only makes you fat if you eat it excessively. For example: It's recommended to avoid eating sticks of butter while watching the evening news@Lynde

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