My Favorite Recipes – Oven Roasted Corn on the Cob

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

• Baking sheet
• Aluminum foil
• Pastry brush
• Serving tongs
• Kitchen knife

How to Make Oven Roasted Corn on the Cob

Yield: 8 ears of corn

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

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 or as a side dish for several days.

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Ingredients

• 8 ears of fresh corn
• 2 tablespoons of unsalted butter
• 1 teaspoon smoked paprika
• 1 teaspoon dried parsley
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon ginger powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon pink Himalayan salt
• 2 teaspoons of cayenne pepper (I love heat with my food but feel free to reduce or leave out completely)

Instructions

1. Whisk together the butter, smoked paprika, dried parsley, turmeric powder, ginger powder, onion powder, cayenne pepper and salt in a bowl and set aside. 
2. Peel the corn and remove all the silk then set aside.
3. Line a baking sheet with parchment paper or foil and pre-heat the oven to 350 degrees.
4. Place the corn on the parchment paper and brush with the seasoning butter generously.
5. Bake the corn for 25 - 35 minutes until tender. 
6. Remove corn on the cob from the oven and serve immediately, garnished with finely chopped cilantro or wait to cool and cut off the kernels for use in other dishes. 

Notes

• You can leave out the cayene pepper if you don't like heat or you can use the much milder chilli powder.
• You can swap smoked paprika with regular paprika.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 105Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 8mgSodium: 50mgCarbohydrates: 17gFiber: 2gSugar: 4gProtein: 3g

This is only approximate and will change depending on the ingredients used.

Did you make this recipe?

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