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Oven-roasted corn on the cob with homemade garlic butter is buttery, juicy, crunchy, and perfectly charred on the outside — without a grill. | aheadofthyme.com

Oven-Roasted Corn on the Cob


  • Author: Sam | Ahead of Thyme
  • Total Time: 50 minutes
  • Yield: 4 cobs of corn
  • Diet: Vegetarian

Description

Oven-roasted corn on the cob with homemade garlic butter is buttery, juicy, crunchy, and perfectly charred on the outside — without a grill.


Ingredients

  • 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

Instructions

  1. Preheat oven to 350 F.
  2. In a small mixing bowl, cream together the butter, garlic, salt and pepper.  Spread the butter mixture over each corn.
  3. 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.
  4. 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.
  5. Serve with a piece of butter on top. Sprinkle more salt and pepper as desired.

Notes

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