This oven roasted corn on the cob is low in calories, fast on prep time, and turns up enough portions to use for multiple dishes.
Oven roasted corn on the cob is one of those foods I can eat for weeks and not get sick of it because it’s such a versatile vegetable or whole grain.
I use the oven-roasted corn on the cob recipe shared in this article as a companion to a lot of other dishes such as:-
- Basic chicken salad
- Stewed beans
- Roasted vegetable medley
- A side dish to salmon, chicken, and beef
- Fried rice
Sometimes, I boil the corn too but I mostly prefer the roasted version because of the smoky taste.
What is Corn on the Cob?
Corn on the cob is a term used for corn that’s prepared and cooked while on the cob and eaten straight from the cob when it’s ready.
Corn on the cob is usually prepared via boiling, roasting, grilling, and frying.
Sometimes, the cob is cooked while it’s still within the husks or it’s shucked before cooking.
How you cook corn on the cob depends on your preferences.
You can eat corn on the cob with your hands or with corn cob holders if you’re feeling fancy.
Can You Oven Roast Corn on the Cob?
Yes, you can. Since I don’t have an outdoor grill or stovetop grill, oven-roasting corn on the cob is the only option left to me.
It’s fast and convenient and easy to clean up when you use foil or parchment paper.
Oven Roasted Corn on the Cob Ingredients
- Fresh corn – you can find fresh corn at most supermarkets. They’re soft yet firm when pressed.
- Butter – I use unsalted butter and leave it out for a few hours so it’s softened before brushing the husked corn with it.
- Spices – cayenne pepper or black pepper, smoked paprika, dried parsley, turmeric powder, ginger powder, onion powder, and salt.
Because I add it to other dishes, I don’t garnish the final output but if you’re eating as is, you can garnish with fresh cilantro or basil.
You can even brush with a little bit of cheese or lime mixed with honey.
How To Make the Best Oven Roasted Corn on the Cob
- Prepare corn – peel the corn, remove all silk then set aside.
- Prepare coating – in a bowl, whisk butter and all the spices together.
- Roast corn – Line a tray with foil or parchment paper then place the corn on it and coat with the butter preparation. Place the corn in the oven and roast for 25 – 35 minutes. At the halfway point, you can open the oven and baste some more with the butter if you have any left.
- Roast until done then serve immediately or remove the kernels and use in other recipes.
Check out my other favorite recipes for the kind of food I eat on my fitness journey.
Tools Used in This Recipe
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