Oven Roasted Corn

Oven Roasted Corn is one of the easiest and most flavorful ways I’ve found to enjoy fresh seasonal corn. Roasting the corn in its husks enhances the sweetness and texture, creating tender, juicy kernels without any mess or boiling water to deal with. It’s a simple preparation that delivers maximum flavor.

Why You’ll Love This Recipe

I love this recipe because it takes no time to prep and the oven does all the work. Roasting the corn in the husk steams it gently, locking in moisture and natural sweetness. The result is corn that’s not soggy or dry—it’s just perfect. Plus, I can skip the boiling pot and cleanup. When I add butter, seasoning, cheese, and herbs, it turns into a delicious, rustic side dish that’s great for barbecues, weeknight dinners, or snacking right off the cob.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

fresh ears of corn in husks
chili powder (optional)
garlic powder
grated cheese
freshly chopped parsley
salt
black pepper

Directions

Preheat the oven
I preheat my oven to 350°F (175°C).

Seasoning mix
In a small bowl, I combine salt with chili powder, black pepper, and garlic powder to create a flavorful seasoning mix.

Roast the corn
I place the ears of corn—still in their husks—directly on the oven rack and roast them for 30 to 40 minutes. The husks trap steam, so the corn cooks evenly and stays moist.

Remove husks and dress the corn
Once they’re done, I carefully peel off the husks and silk (they come off easily after roasting), then brush each cob with melted butter.

Add toppings
I sprinkle the seasoned salt mixture over each cob, followed by grated cheese and chopped parsley for a fresh, savory finish.

Serve immediately
I serve the corn hot while the butter and cheese are still melty.

Servings and timing

This recipe makes 8 servings.
Prep time: 5 minutes
Cook time: 40 minutes
Total time: 45 minutes

Variations

I sometimes switch the seasoning blend based on the mood. Smoked paprika adds a warm kick, or I mix lime zest into the butter for a zesty twist. For a Mexican-style elote, I slather the roasted corn in mayo, cotija cheese, and a squeeze of lime. I’ve even gone sweet with a dash of cinnamon sugar on buttered corn for something unexpected.

storage/reheating

I store leftover corn in an airtight container in the fridge for up to 3 days. To reheat, I wrap it in foil and warm it in a 350°F oven for 10–15 minutes. The corn stays juicy and flavorful. I can also cut the kernels off and toss them into salads or pasta dishes.

FAQs

Can I roast corn without the husks?

Yes, but I prefer leaving the husks on because they protect the corn and help steam it. If I remove them, I wrap the corn in foil to avoid drying out.

Do I need to soak the corn first?

No, I don’t soak the corn for this method. The natural moisture inside the husk is enough to steam the corn while it roasts.

Can I roast corn on a baking sheet?

Yes, but I usually place it directly on the oven rack to allow the heat to circulate around the corn more evenly.

What cheese works best for this recipe?

I use grated Parmesan, cheddar, or cotija. Each one adds a different flavor, but all work beautifully with the garlic and chili powder.

Can I prepare the seasoning and toppings ahead of time?

Absolutely. I mix the seasonings and chop the herbs in advance. That way, when the corn is done roasting, I can dress and serve it right away.

Conclusion

Oven Roasted Corn has become my favorite way to enjoy fresh corn. It’s mess-free, flavorful, and incredibly easy to prepare. Whether I’m cooking for my family or hosting a backyard gathering, this roasted corn always disappears fast. The combination of natural sweetness, melted butter, and savory toppings makes every bite irresistible.

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