Oven-Roasted Corn on the Cob

There’s just something about corn on the cob that screams summer, right? Whether it’s the smoky char from a grill, the sweet pop of every kernel, or the butter dripping down your fingers, corn has this amazing way of turning a regular meal into something nostalgic and cozy.

But let’s be honest, not everyone has a grill or wants to stand outside sweating just to get that perfect roast. That’s where oven-roasting comes in, and trust me—it’s a total game-changer.

I started making corn this way one evening when I was craving that buttery, roasted flavor but had absolutely zero interest in firing up the grill. So, I wrapped a few cobs in foil, tossed them in the oven, and hoped for the best. The result? Perfectly tender, juicy corn with just the right amount of roasted goodness—and cleanup was ridiculously easy. Win-win.

What I love about this method is how foolproof it is. You can prep it in advance, roast it while your main dish cooks, and dress it up however you like. Garlic butter? Yes, please. A sprinkle of chili lime seasoning? Go for it. Even plain with just salt and butter is absolute magic. Whether you’re hosting a barbecue, feeding your family, or just treating yourself (because why not?), This recipe is a solid go-to.

So, if you’ve been wondering how to get that roasted flavor without the grill or the fuss, oven-roasted corn on the cob using foil might just become your new favorite trick. Let’s get into how easy it really is!

Why You’ll Love It

• No grill required – You can enjoy that delicious roasted corn flavor without stepping outside or dealing with charcoal and grill cleanup. Just pop it in the oven!
• Super simple prep – Wrap, season, roast. That’s it. No complicated steps or fancy tools needed.
• Juicy and flavorful every time – The foil traps in moisture, so the corn turns out tender, sweet, and perfectly cooked with every bite.
• Customizable – From classic butter and salt to cheesy, spicy, or herby versions—you can switch up the flavors to match your mood or meal.
• Perfect for any season – Whether it’s summer cookout vibes or a cozy winter dinner, oven-roasted corn fits in all year round.

Ingredient List

• 4 ears of fresh corn, husks and silk removed
• 4 tablespoons unsalted butter, softened
• Salt, to taste
• Black pepper, to taste
• Optional: garlic powder, paprika, chili powder, fresh herbs, grated parmesan, lime wedges (for serving)
• Aluminum foil (for wrapping)

Ingredient Notes

• Fresh corn is best when it’s in season—look for bright green husks and plump kernels.
• Unsalted butter gives you more control over the saltiness, but salted butter works if that’s what you have.
• Garlic powder or paprika adds a subtle depth of flavor—use if you want to kick things up a notch.
• Foil is essential here—it keeps the corn moist while allowing it to roast beautifully in the oven.
• Lime wedges may seem extra, but a squeeze right before serving brings a fresh, zesty twist!

Kitchen Equipment Needed

• Baking sheet – To catch any butter drips and make cleanup easier. I love using a rimmed one for extra security.
• Aluminum foil – For wrapping each cob and locking in all that buttery goodness. Heavy-duty foil works best.
• Small mixing bowl – Perfect for mixing butter with any seasonings or spices you want to add.
• Basting brush or butter knife – To spread the butter evenly over the corn before wrapping.
• Tongs or oven mitts – For safely handling the hot foil-wrapped corn when it’s done roasting.

Instructions

Step 1: Preheat Your Oven

• Set your oven to 400°F (200°C).
• While it heats up, clear a space on your counter for assembling the corn.

Pro Tip: Preheating ensures the corn starts roasting immediately and cooks evenly.

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Step 2: Prep the Corn

• Remove the husks and all the silky threads from each ear of corn.
• Rinse under cool water to get rid of any lingering bits.
• Pat dry with a clean kitchen towel or paper towels.

Pro Tip: A damp paper towel is great for wiping off stubborn corn silk.

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Step 3: Make the Butter Mix

• In a small bowl, combine softened butter with a pinch of salt and pepper.
• Add any extras you like—garlic powder, paprika, chili powder, or chopped fresh herbs.
• Mix everything together with a spoon until smooth and spreadable.

Pro Tip: If your butter is still too cold, microwave it for just 5–10 seconds to soften without melting it.

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Step 4: Butter and Wrap

• Tear off a sheet of aluminum foil for each corn cob—make them large enough to fully wrap the corn.
• Place one corn cob in the center of a foil sheet.
• Use a butter knife or brush to generously coat the corn with the seasoned butter.
• Roll up the foil around the corn, folding the ends in to seal tightly.

Pro Tip: Wrap tightly but not too snug—leave a little room inside the foil so steam can circulate.

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Step 5: Roast

• Arrange the wrapped corn on a baking sheet in a single layer.
• Place the baking sheet on the middle rack of your oven.
• Roast for 30–35 minutes, turning once halfway through for even cooking.

Pro Tip: If you like your corn with a slight char, open the foil in the last 5 minutes and broil for 1–2 minutes. Watch closely!

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Step 6: Serve and Enjoy

• Carefully remove the corn from the oven using tongs or oven mitts.
• Let it cool for a minute or two—those foil packets are hot!
• Unwrap each cob and place on a serving dish.
• Add a final sprinkle of salt, a pat of butter, or a squeeze of lime if desired.

Pro Tip: If you’re serving a crowd, keep the corn wrapped in foil to stay warm until ready to eat.

Tips and Tricks for Success

• Soften the butter ahead of time – It spreads much more easily and evenly on the corn.
• Don’t skip turning the corn halfway through roasting – This helps everything cook evenly and prevents one side from getting soggy.
• Use heavy-duty foil if you have it – It holds up better during roasting and reduces leaks.
• Want smoky flavor? Add a tiny drop of liquid smoke or smoked paprika to your butter mix.
• Broil for extra flavor – Carefully open the foil at the end and broil for a minute or two if you want a more roasted, caramelized finish.

Ingredient Substitutions and Variations

• Butter substitute: Use olive oil or vegan butter for a dairy-free version.
• Herb butter twist: Mix in chopped parsley, cilantro, or basil for a fresh flavor upgrade.
• Cheesy upgrade: Sprinkle grated parmesan or cotija cheese over the hot corn right after roasting.
• Spicy version: Add cayenne, chili flakes, or a drizzle of hot sauce to the butter mix.
• Mexican-style elote: After roasting, slather with mayo, sprinkle with chili powder, crumbled cheese, and finish with a squeeze of lime.

Serving Suggestions

• Alongside grilled meats – Pair it with BBQ chicken, steak, or ribs for a full cookout-style meal, even if you never touched the grill.
• With burgers or sandwiches – It’s the perfect, easy side for classic cheeseburgers or pulled pork sandwiches.
• Taco night upgrade – I love serving this corn next to tacos or quesadillas—it’s a fun, flavorful combo that always works.
• As a snack on its own – Honestly, I’ve had these for lunch with just a sprinkle of cheese and a squeeze of lime. So satisfying!
• With a fresh summer salad – Try it with a big bowl of mixed greens, cherry tomatoes, and a light vinaigrette—it balances the sweetness of the corn beautifully.

Storage and Reheating Instructions

• To store: Let the corn cool completely, then wrap each cob in foil or place it in an airtight container. Store in the fridge for up to 3–4 days.
• To reheat in the oven: Leave it in the foil and warm at 350°F (175°C) for about 10–15 minutes until heated through.
• To reheat in the microwave: Remove foil, place on a microwave-safe plate, cover with a damp paper towel, and heat for 1–2 minutes.
• Freezing: You can freeze the cooked corn off the cob! Just slice the kernels into a freezer bag and store for up to 3 months.
• Pro Tip: Add a fresh pat of butter when reheating to bring back that just-roasted flavor.

Frequently Asked Questions

Can I use frozen corn on the cob?

Yes, absolutely! Just thaw it completely and pat it dry before seasoning and wrapping it in foil. It works really well and still tastes great.

How long should I roast corn in the oven?

Typically, 30–35 minutes at 400°F does the trick. If you like a little char, broil it for the last 1–2 minutes with the foil open.

Do I have to use foil?

Foil is the easiest way to lock in moisture and flavor, but you can also roast the corn uncovered for a drier, more roasted texture—just brush it with extra butter and flip it more often.

What’s the best way to butter corn evenly?

A soft butter mixture + a basting brush (or even clean hands!) does the job perfectly. Make sure to coat all sides before wrapping.

Can I make this ahead of time for a party?

Totally! Wrap and season the corn a few hours in advance, refrigerate, and pop them in the oven when you’re ready. You can also keep them warm in the foil until serving.

What can I do with leftovers?

Cut the kernels off and toss them into salads, pasta, tacos, or even mix them into cornbread batter. Leftover roasted corn is super versatile!

Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!