My favourite vegetable to throw on the grill is buttery, juicy corn on the cob. Corn is in season here in Canada all summer and up until and throughout October. How lucky am I? 🙂 My favourite method is to grill the corn because it creates the perfect balance of perfectly juicy inside and charred on the outside. But now that the weather has cooled down and I have officially said good-bye to my barbecue for the season, do I really have to say good-bye to the perfect corn on the cob? Nope! You don’t need a grill to achieve those perfect charred, burnt marks. I present the perfect corn: oven-roasted corn on the cob with garlic butter.
There are all kinds of ways to make corn on the cob without using your barbecue. You can boil the corn on the stove, oven-roast it, or even make in the microwave. But in order to get the perfect burnt marks, the secret is oven-roasting mixed with a little magic in the broiler (aka broil setting on your oven). Yup, it’s that easy!
This corn turns out perfect every time. The garlic butter gives it a perfect subtle flavour and keep the corn juicy. The aluminum keeps the moisture and heat in to keep the corn tender. Once broiled it creates the perfect outer texture while keeping the corn soft and extra juicy. For extra juiciness, I like to add even more butter on top. YUM!
I could go crazy and add all sorts of different herbs and toppings to my corn on the cob but somehow I am always drawn to the basics: salt, pepper, butter, and garlic. Nothing satisfies my tastebuds more than this easy recipe. For a healthier option, replace the butter with olive oil instead.
Oven-roasted corn on the cob with garlic butter is the perfect side dish and goes with everything! I eat this alone for a quick lunch or I pair it with a quinoa spinach power salad or I serve it with the juiciest baked chicken breast or classic mac and cheese. The options are endless.
When it is inconvenient to grill your corn on the cob, try buttery, oven-roasted corn on the cob with garlic butter instead!
- 1/4 cup unsalted butter, softened
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 4 cobs of corn, peeled
- Preheat oven to 350 F.
- In a small bowl, cream together the butter, garlic, salt and pepper.
- Spread the butter mixture over each corn.
- Wrap each corn in aluminum foil and place on a baking sheet.
- Roast for 40 minutes, turning halfway.
- Take out the corn and open the foil on top to expose the corn. Turn the oven to broil and place corn back in. Broil on high for 2-3 minutes.
- Serve with a piece of butter on top. Sprinkle more salt and pepper as desired.