Oven-roasted corn on the cob is buttery, juicy, crunchy, and perfectly charred on the outside — without a grill. Which means you can enjoy this delicious “grilled” vegetable all year round!
Plus, it’s quick and easy to make with a handful of ingredients and minimal prep! So when it’s inconvenient to grill or boil your sweet ears of corn, slather on some homemade garlic butter and roast them instead for perfectly cooked corn every single time.
Why You'll Love Roasted Corn on the Cob
- You can enjoy it all year round. Even if the weather has cooled down and you’ve officially said good-bye to your barbecue for the season, you don’t have say bye to “grilled” corn on the cob. You can enjoy perfectly charred, burnt marks without a grill!
- Perfect corn every time. This oven roasted corn is wrapped in aluminum foil to keep the moisture and heat in, keeping the corn tender. It’s then unwrapped and broiled for the best charred texture on the outside, while keeping the corn soft and extra juicy.
- The homemade garlic butter. Made with literally just butter and garlic, this adds a subtle garlicky flavor and keeps the corn juicy. For extra juiciness, add even more butter on top and let it melt all over. So good!
To make delicious and easy Oven-Roasted Corn on the Cob, you will need the following ingredients (full measurements in recipe card below):
- corn on the cob - remove the husks before roasting.
- butter - There is nothing like butter melting over freshly cooked corn. But for a healthier option, free free replace it with olive oil instead.
- salt and pepper
You can also add in your favorite toppings. Keep it simple by topping with your favorite herbs. Or turn it into a loaded Mexican Street Corn (Elote) by adding sour cream, mayo, garlic powder, paprika, chili powder, cilantro, and lime.
“Grilled” Corn on the Cob without a Grill
There are all kinds of ways to make corn on the cob without using your grill or barbecue.
- Boil the corn on the stove.
- Roast it in the oven.
- Cook it in the microwave.
But secret in getting those perfect burnt marks, is oven-roasting first before a little magic in the broiler (the broil setting on your oven).
How to Make the Best Oven-Roasted Corn on the Cob
- Make the garlic butter. In a small bowl, cream together the butter, garlic, salt and pepper. Spread the butter mixture over each corn.
- Roast the corn. Wrap each corn in aluminum foil and place on a large half sheet baking pan. Roast in a 350F preheated oven for 40 minutes, turning the corn over halfway.
- Broil. Take out the corn and open the foil on top to expose it. Turn on the broiler function on the oven and place corn back in. Broil on high for 2-3 minutes.
- Serve. Serve with a piece of butter on top. Sprinkle more salt and pepper as desired.
How to Serve Corn
Oven-roasted corn on the cob with garlic butter is the perfect side dish and goes with everything! You can eat it alone for a quick lunch or I pair it with some summer dishes such as:
- White Cheddar Mac and Cheese
- Greek Pasta Salad
- Teriyaki Chicken Skewers with Pineapple
- Classic Juicy Hamburgers
- Cauliflower Tacos
For more summer cookout recipe ideas, check out our Summer Grill Recipes and BBQ Side Dishes.
Recipe Tips and Tricks
- How to store: You can store roasted corn on the cob in the fridge for 3-5 days. Allow the corn to cool to room temperature and then store them wrapped in aluminum foil or in an airtight contaner. You can eat it cold or hot.
- How to reheat: To reheat, heat on the grill or in a 300 F preheated oven for 5-10 minutes until warmed through.
More Corn Recipes
- Grilled Corn on the Cob
- Summer Corn Salad
- Mexican Street Corn (Elote)
- Creamy Mexican Corn Soup
- Mexican Street Corn Salad
- Easy Cornbread Muffins
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Oven-Roasted Corn on the Cob
- Total Time: 50 minutes
- Yield: 4 cobs of corn
- Diet: Vegetarian
Oven-roasted corn on the cob with homemade garlic butter is buttery, juicy, crunchy, and perfectly charred on the outside — without a grill.
- ¼ cup unsalted butter, softened
- 1 clove garlic, minced
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 4 cobs of corn, peeled
- Preheat oven to 350 F.
- In a small mixing 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 large half sheet baking pan. Roast in the preheated oven for 40 minutes, turning the corn over halfway.
- Take out the corn and open the foil on top to expose it. Turn on the broiler function on the oven 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.
How to store: You can store roasted corn on the cob in the fridge for 3-5 days. Allow the corn to cool to room temperature and then store them wrapped in aluminum foil or in an airtight contaner. You can eat it cold or hot.
How to reheat: To reheat, heat on the grill or in a 300 F preheated oven for 5-10 minutes until warmed through.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Oven
- Cuisine: American
Keywords: corn on the cob, roasted corn, corn, garlic butter, how to roast corn in the oven, how to roast corn, how to cook corn in the oven
Loved this! Super easy and tasty. It's a great side dish, but I prefer to eat it simply as a snack haha.