Oven-Roasted Corn on the Cob

By Lidey Heuck

Published June 26, 2024

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
50 minutes
Prep Time
10 minutes
Cook Time
40 minutes
Rating
5(529)
Comments
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Next time you’re thinking of boiling water for corn on the cob, consider this flavorful oven method instead. Ears of corn are brushed with a garlicky herb butter, then wrapped in foil and roasted until tender and just starting to brown. The butter flavors the corn as it roasts, and a spoonful spread on each ear just before serving delivers a little extra richness. For corn on the cob with a kick, consider adding a pinch of chili powder or ground cayenne to the butter mixture.

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Ingredients

Yield:4 servings

  • 5 tablespoons unsalted butter, at room temperature 

  • 2 tablespoons chopped fresh parsley

  • 2 large garlic cloves, grated or very finely minced

  • 1 teaspoon kosher salt, plus more for serving 

  • ¼ teaspoon black pepper 

  • 4 ears corn, husked and silk removed

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

20 grams carbs; 38 milligrams cholesterol; 220 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 9 grams saturated fat; 16 grams fat; 2 grams fiber; 289 milligrams sodium; 4 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 425 degrees.

  2. Step 2

    In a small bowl, combine the butter, parsley, garlic, salt and pepper; mix until smooth. Brush the butter mixture over the corn, reserving about 2 tablespoons for serving.

  3. Step 3

    Wrap each ear of corn tightly in a piece of aluminum foil and place on a sheet pan. Roast for 30 minutes, until tender and lightly browned.

  4. Step 4

    Carefully unwrap the ears of the corn and brush with the remaining garlic-herb butter. Cool for at least 5 minutes before serving.

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Ratings

5 out of 5
529 user ratings
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Comments

Ellen

An alternative to foil - instead of removing the corn husks and silks, carefully pull them down, brush with the herb butter, pull up the silk and husks (you can tear off a piece of corn husk and tie it around each ear to close the packets,) and roast on a sheet pan. Remove the husks and silk before eating - it will peel off easily. No foil to throw away.

Mark

Inefficient, just steam them in a big pot, 1/2 inch water, on high with lid for 6 minutes. Its too hot to run the oven for 40 minutes.

Robert

5 1/2 minutes in the microwave, leave the husk on. Best corn ever

Chara

I made this recipe but put them on the grill for about 15 minutes turned them once. Perfect.

kitkat

Made this tonight, and used Ellen's excellent suggestion (from two years ago, thank you!) to roast in the husks instead of in foil, and they were WONDERFUL. Win/win: no wasted foil, and charming presentation in the corn's own natural "habitat". The recipe is lovely, the results are trippy in all the right ways. (A note: the silks can and should just be stripped away before roasting, they're not needed for any kind of flavor, and well...no one wants to be picking corn silks out of teeth...)

Robyn

Try adding minced chipotle chilies to the butter for a smoky spicy change!

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