Easy Oven-Baked Corn on the Cob Recipe

I love an easy, reliable plan that makes juicy, sweet kernels with minimal hands-on work. Roasting works year-round and suits fresh, frozen, shucked, or in-husk ears. It is my favorite way because it concentrates flavor and frees me up to finish the rest of the meal.

I use three methods depending on time and taste: foil-wrapped with garlic butter for moist, seasoned results at 425°F; in-husk on the rack for a steamed, natural sweetness; and uncovered on a sheet for caramelized kernels with toasty spots. Each method yields slightly different texture and color.

This recipe is flexible, pantry-friendly, and great as a summer side or a quick weeknight addition. I’ll share clear time-and-temp benchmarks, simple tools, and topping ideas so you can cook with confidence.

Key Takeaways

• Oven roasting delivers juicy, sweet kernels with little effort.
• Three methods: foil-wrapped, in-husk, and uncovered—pick by time and taste.
• Foil steams, in-husk sweetens naturally, uncovered caramelizes for extra flavor.
• Simple tools and pantry staples keep this recipe fuss-free.
• Clear time and temperature notes make results repeatable.

Why I Bake Corn on the Cob in the Oven

An oven does the heavy lifting, producing sweet, consistent kernels every time. I set the temperature, walk away, and come back to juicy ears that need only a finishing brush of butter or a sprinkle of salt. This method keeps things simple and reliable whether I’m cooking for a weeknight or a summer gathering.

The easiest way for juicy, sweet corn all year

I rely on three clear time-and-temp options that fit my mood and schedule. In-husk at 350°F for about 30 minutes steams the kernels. Foil-wrapped at 425°F for 20–25 minutes locks in moisture and seasoning. Uncovered at 400°F for 30–45 minutes gives that lovely caramelized edge.

The oven shines when fresh ears peak in summer and when I use store-bought or frozen ears off-season. It builds more natural flavor than boiling and works when a grill isn’t practical.

• Hands-free and forgiving: a few extra minutes rarely ruins a batch.
• Batch-friendly: I can prep many ears at once for a crowd-pleasing side dish.
• No special gear: just a rack or sheet and, if desired, foil for easy cleanup.

How to Cook Corn on the Cob in the Oven

Pick a roasting style and I’ll give the exact times and temps I use for reliable results.

Quick time-and-temp guide at a glance

I preheat oven settings based on the method: 425°F for foil-wrapped speed and moisture, 350°F for in-husk steaming, and 400°F for uncovered caramelization.

• Foil-wrapped: bake 20–25 minutes; turn the tray halfway; brush with garlic butter when done.
• In-husk: place corn directly on the oven rack at 350°F and roast about 30–35 minutes; cool slightly so husks slip off.
• Uncovered: roast on a baking sheet at 400°F for 30–45 minutes, turning occasionally; broil 2–3 minutes for extra color.

Choose your method: foil, in-husk, or uncovered roasting

I watch for doneness cues: kernels should look plump and feel tender when pressed with tongs. A few golden-brown spots signal extra flavor.

Tips I follow: start with a little butter or oil before baking and finish with more for glossy flavor. Thicker ears may need a few extra minutes; add time in 3–5 minute increments.

Prep Like a Pro: Ears, Husks, Silk, and Gear

Good results begin long before heat: selecting top-quality ears is step one. I look for bright green husks and sticky silk. The kernels should feel plump when I press through the husk.

What to buy

I pick ears with tightly wrapped husks and fresh silk because that signals juicy kernels inside. I avoid lightweight ears or brown, dried silk; those usually mean a less sweet result.

Tools I grab

Simple gear makes prep quick. I line a baking sheet with aluminum foil for easy cleanup. A pair of sturdy tongs helps flip hot pieces safely.

• I trim loose silk and leaves, or fully shuck for uncovered or foil roasting.
• I pat each ear dry so butter and seasonings stick across the cob.
• For the 425°F foil method, I wrap individual ears in aluminum for even, moist cooking.

I always preheat the oven while I finish prep so timing stays consistent and results repeatable.

Three Foolproof Oven Methods

For reliable texture and flavor I rotate among three simple roasting methods. Each gives a clear finish: steamy and tender, moist and seasoned, or browned and toasty. Pick the one that fits your timing and the meal.

Foil with garlic butter — 425°F for 20–25 minutes

I remove husk and silk, mix garlic butter with a touch of Creole, brush the ears, and wrap each in aluminum foil. Bake 20–25 minutes and turn the tray once for even heat. I finish with another swipe of garlic butter and a sprinkle of salt for glossy, seasoned kernels.

In-husk on the rack — 350°F for 30–35 minutes

Trim loose silk and set whole ears directly on the rack. Roast about 30–35 minutes, then let cool slightly so husks slip off. This method steams the kernels inside their natural wrapper; I add butter and a light salt finish.

Uncovered on a baking sheet — 400°F for 30–45 minutes

Shuck and place ears on a foil-lined baking sheet, spread half the butter before baking, and roast 30–45 minutes, turning occasionally. For extra color I broil 2–3 minutes at the end, then add the remaining butter for shine.

“I keep tongs handy for safe turning and a quick check near the end.”

• Tip: foil and in-husk lean moister; uncovered gives roasty texture.
• Tool: tongs for safe turning and handling hot ears.

Seasonings and Toppings I Love

Finishing a tray of roasted ears is where the meal truly comes alive. I favor simple combos that highlight natural sweetness while adding contrast. A quick spread or sprinkle is all it takes for a memorable side.

Classic butter and kosher salt

Warm butter and kosher salt let the natural taste shine. I melt a bit, brush it on, and add a light sprinkle of salt for clean, familiar flavor.

Garlic butter and Creole seasoning

I mix softened butter with minced garlic and a pinch of Creole seasoning for savory depth. That blend seeps between kernels and gives a gentle heat that pairs well with smoky mains.

Chili-lime, cotija, and fresh herbs

For a bright, tangy finish I stir chili and lime into butter, then top with crumbled cotija and chopped cilantro. A squeeze of lime at serving lifts the whole plate.

Parmesan, honey butter, and compound butters

I dust grated Parmesan and Italian seasoning in the last minutes so it melts and clings. For something sweet-salty, I brush honey butter with a tiny pinch of sugar.

I also make compound butters—Pico de Gallo mixed into softened salted butter is a fast, fresh option I keep in the fridge for busy nights.

• I season lightly before roasting and finish strong after for best adhesion.
• Match toppings to the main dish: Creole for BBQ, chili-lime for grilled meats.
• Keep a few compound butters chilled so dressing takes seconds and tastes crafted.

Pro Tips for Caramelized, Tender Kernels

Small technique changes make a big difference in caramelization and tenderness. I focus on timing and simple handling so every ear finishes glossy, sweet, and lightly browned. These tips cover steaming in the husks, turning during baking, and splitting butter for layered flavor.

No soaking needed — let nature steam

I skip soaking. When I roast in the husks the natural moisture inside the husks and silk steams the kernels perfectly. That means less fuss and reliable juicy texture every time.

Turn, broil briefly, and watch for color

For uncovered baking at 400°F I turn the cobs a few times so each side can caramelize. If I want extra color, I broil 2–3 minutes at the end. That adds crisp edges without drying the inside.

Split the butter for best flavor

I spread half the butter before baking so it bastes while it cooks. The rest I add afterward for shine and strong flavor. I keep tongs nearby—hot butter makes ears slippery and turning safer.

• I place corn with space between ears for even browning.
• I taste a kernel for doneness and tweak salt or garlic right on the sheet.
• Use softened butter so it spreads cleanly and doesn’t tear kernels.
• Let ears rest a minute; carryover heat evens texture.

“A short broil is the finishing touch that turns good into great.”

Make-Ahead, Reheating, and Leftovers

I plan ahead by roasting extra ears so I can pull a fast side dish any night. A few simple steps keep texture and flavor after sitting in the fridge or freezer.

Reheating works best when the ear is wrapped. I wrap each in aluminum foil and warm at 350°F for about 10 minutes after I preheat oven. That restores heat and steam without drying kernels.

Quick reheating and storage tips

• I also zap a shucked ear in the microwave with a splash of water, covered loosely, for a fast warm-up.
• When possible I store cooled ears in their husks; shucked ears get wrapped tightly and chill for up to 3 days.
• For longer holds I wrap each ear snugly in foil, bag and freeze up to 3 months; thaw overnight before warming.

Turning leftovers into new meals

I often cut kernels off a chilled ear for salads, tacos, chowder, or quick skillet sides. A double batch saves time and stretches flavor across meals.

“I keep a pat of butter inside the foil when reheating so it melts into the kernels and keeps them moist.”

1. Label frozen bags with dates so rotation is easy.
2. For extra color, unwrap and broil 1–2 minutes right before serving—watch closely.
3. Treat oven roasted leftovers like a modular ingredient: they play well in salsas and sheet-pan nachos.

Nutrition Notes and Dietary Swaps

I keep nutrition simple so this side fits both summer meals and weeknight plans. Per-ear nutrition varies with toppings, but a plain ear often lands near 120–180 calories when butter is added. Much of the difference comes from added fat and salt.

Lighten up the fat with olive oil or dairy-free swaps

I watch fat closely by swapping part or all of the butter for extra-virgin olive oil. It gives sheen and flavor with less saturated fat.

• Simple swaps: brush olive oil or a plant-based butter to cut saturated fat and keep calories in check.
• Vitamin boost: the ear supplies vitamin C and vitamin A plus fiber and carbs for satisfying energy.
• Flavor, not salt: cut sodium by using kosher salt lightly and adding garlic, herbs, lime, or chili powder instead.
• Smart portions: split butter—half before roasting, half after—for richness without excess fat.
• Track add-ins: account for sauces and cheeses when estimating total calories so numbers stay realistic.

A light compound olive oil “butter” with garlic and parsley gives me bright finish and fewer grams of saturated fat while keeping the taste I love.

Conclusion

In short, trust simple timing and you’ll get great results every time. I use the three clear methods: foil at 425°F for 20–25 minutes with garlic butter, in-husk at 350°F for about 30–35 minutes on the rack, or uncovered at 400°F on a foil-lined sheet for 30–45 minutes with turning and an optional 2–3 minute broil for color.

Finish strong, brushing with butter and a light sprinkle of salt or a bolder garlic butter and seasoning. No soaking is needed for in-husk; the husks and silk steam the kernels and then slip off easily.

For make-ahead ease, wrap an ear or a tray in aluminum and warm at 350°F about 10 minutes. These simple steps make this recipe my go-to way to roast corn cob—fast, flexible, and full of summer flavor.