How to Roast Corn on the Cob in Your Oven – 2 Methods

Boiled corn on the cob is tasty – it’s what most of us grew up on. Grilled corn on the cob is even better, as many of you will already know.

Pin

Roasting In the Husk

Pin

Pros & Cons: Roasting corn still in the husk is very simple, but adding butter and seasonings has to be done at the table.

• Take 4-6 cobs of corn, still in the husks.
• Put a piece of tin foil under your oven rack. (This is just to catch any bits of husk that fall off during the roasting so they don’t start a fire in the oven.)
• Preheat your oven to 350°F (175°C).
• Once the oven is heated, put the cobs on directly on the oven rack and let them roast for thirty minutes.
• Remove the cobs carefully from the oven, using oven mitts, potholders or corn cob holders so you don’t get burned.
• Serve them in the husks with butter and any seasonings to be added at the table.

Instruct everyone to peel back the husks at the table (carefully, because they’ll release some heat when you pull them back). I suggest serving them with corn cob holders because they tend to retain heat a little longer than boiled corn.

Roasting Without the Husk

Take your cobs of corn, husked. Add any seasonings, butter and oil that you want.

• Butter or Olive Oil: Brushing the corn with a light coating of melted butter or olive oil helps the kernels brown and adds a rich, savory flavor. Toasted sesame oil is another delicious option. 

• Salt and Pepper: A simple sprinkle of salt and freshly ground black pepper is a classic seasoning that enhances the natural sweetness of the corn.

• Spices and Herbs: Get creative with your seasonings by adding a blend of spices like garlic powder, paprika, or chili powder. You may enjoy a sprinkle of smoked paprika, too. If you’re on a low salt diet, a salt substitute can add fantastic flavoring to corn.

• Parmesan Cheese: Grated Parmesan cheese adds a savory, umami-rich flavor to roasted corn.

• Mexican Street Corn: add mayo, Tajin seasonings, lime juice, cotijo cheese and cilantro.

Wrap each corn cob in tin foil. This is replacing the husk.

Pros & Cons: this method allows you to get the same roasted quality but with all the seasonings cooked in. It just takes a bit of extra effort to wrap the corn in tin foil.

Preheat your oven to 350°F (175°C). Arrange the foil-wrapped corn cobs directly onto your oven rack, making sure the ears are not touching each other.

Roast the corn for 30 minutes, flipping the ears halfway through.