Roasted Corn is easy to prepare and oven-roasted in just 30 minutes for juicy, flavorful, caramelized, and buttery corn on the cob.
For more delicious ways to prepare this Vegetable Side, try my Milk Boiled Corn and Mexican Corn Salad.
Sabrina’s Roasted Corn Recipe
Corn on the cob is one of my favorite side dishes to prepare at a summer BBQ, picnic, or weeknight dinner. You can easily prepare this by following my step by step oven roasted recipe. Try serving with mains like Buttermilk Fried Chicken or Grilled Cilantro Lime Shrimp. This is a super versatile side so you can’t go wrong. I’ve included tips on husking corn, as well as a skillet roasted version if you don’t have whole cobs, below the recipe.
Recipe Card
Ingredients
- 6 ears corn
- 1/3 cup unsalted butter , softened
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
Instructions
- Preheat oven to 425 degrees.
- Peel back the husks and remove the silk. Do not remove the husks, only the silk.
- Wash the corn and husks well, then dry with paper towels.
- Add softened butter onto the corn.
- In a small bowl mix the salt, black pepper, garlic powder and paprika.
- Sprinkle over the corn evenly, then fold the husks back over the corn.
- Wrap tightly with foil.
- Bake for 25-30 minutes.
Nutrition
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Chef’s Note
When prepping the corn for cooking, removing the silk is the most tedious step. I have a couple of tricks to get it done quickly and effectively. The first is to put on a clean glove and rub your hand over the corn. The friction from the glove will make the silks fall off. Another option is using a clean, bristled brush to scrub the silk off of the fresh corn cobs.
Table of contents
Can this be made ahead of time?
Roasted Corn is an excellent recipe to make ahead of time. You can keep it stored in the fridge for a few days, then reheat in a 400-degree oven and tent it in foil before serving.
How to Store
- Store: Let them cool, then put them in a ziplock bag or another airtight container. They can stay good stored in the fridge for 4-5 days.
- Reheat: Reheat in the microwave for 30 seconds, then turning it and repeating it for another 30 seconds. Or, you could add the corn to a baking dish with a bit of water at the bottom of the pan. Cover in foil and heat in a 400-degree oven until warm.
- Freeze: Freeze for up to 12 months. Place in a freezer bag and remove as much air as possible before sealing and freezing. Let thaw in the fridge overnight before reheating.
Alternative Cooking Techniques
Skillet Roasted Corn: This is an excellent cooking method if you have frozen corn kernels instead of fresh corn cobs. To prepare, follow the instructions below:
- Place a large cast iron skillet over medium-high heat. Then add butter and melt it in the pan.
- Once the butter is melted and the pan is very hot, add the frozen corn. Cook for about 10 minutes, stirring occasionally. Cook until they are juicy with browned spots.
- Add seasonings to finish.
- You could also use this cooking method for fresh sweet corn kernels or canned corn kernels. It will just have a shorter cooking time than frozen corn kernels.
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