Oven Baked Corn on the Cob

This is the first summer we’ve grown corn. Until we’re able to harvest our own, we’re buying it frequently and I finally, FINALLY realized I cook corn on the cob in the oven. This oven baked corn on the cob is so simple to make, and I can’t believe it took me so long to figure this out. (Boiling has been my go-to method in the past.) 

If you are planning a cookout, this would be simple to make ahead of time and there is little you have to worry about it while to cooks. Your grill can focus on other foods! And if you’re family is like mine, and they appreciate corn on the cob frequently during the summer months, this is a set it and forget it kind of food. (Just remember to set your timer so you don’t completely forget it in the oven!) 

What you need: 

6 fresh ears of corn on the cob
3 tbsp butter
2 tsp salt
1 tsp pepper

How to make Oven Baked Corn on the Cob:

• Preheat your oven to 400 degrees. Line a baking sheet with foil, and set aside.
• Husk corn on the cob and trim ends.
• Place the corn on the cob on your baking sheet.
• Sprinkle corn with salt and pepper, turn and sprinkle again.
• Top corn with tabs of butter.

• Bake in the oven 25-35 minutes, until corn starts to brown. For best results, turn corn halfway through cooking.

Yield: 4-6

Oven Baked Corn on the Cob

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This will be the easiest and tastiest way to make corn on the cob this summer!

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Ingredients

• 6 fresh ears of corn on the cob
• 3 tbsp butter
• 2 tsp salt
• 1 tsp pepper

Instructions

1. Preheat your oven to 400 degrees. Line a baking sheet with foil, and set aside.
2. Husk corn on the cob and trim ends.
3. Place the corn on the cob on your baking sheet.
4. Sprinkle corn with salt and pepper, turn and sprinkle again.
5. Top corn with tabs of butter.
6. Bake in the oven 25-35 minutes, until corn starts to brown. For best results, turn corn halfway through cooking.

Updating to add: I try to make at least 8 ears of corn now when I make this recipe. (The cooking time doesn’t change.) This way my family of four has two ears of corn each. My kids love it this way, and there isn’t a need to add butter after it’s been baked (though, more butter isn’t frowned upon, either!)

Looking for other summer recipes to try? Check out a few: 

• Greek Chicken Sandwiches
• Layered Mermaid Slushes
• Stuffed Zucchini