Oven Roasted Corn on the Cob

Total Time:
35 min
Prep:
5 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 ears fresh corn
Directions

Preheat oven to 350 degrees F. Place corn husks directly on the oven rack and roast for 30 minutes or until corn is soft. Peel down the husks and use as a handle when eating.


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4.9 121
Super easy and it tasted perfect after 30 min at 350.   item not reviewed by moderator and published
gonna be good good this item not reviewed by moderator and published
I made this at a informal dinner party I had and it was a hit! item not reviewed by moderator and published
I have a question. I just bought corn on the cob and I want to try this recipe. BUT...do I need to wash the corn before it goes in the oven? Please help item not reviewed by moderator and published
The only way I do fresh corn on the cob now! You don't even need butter! item not reviewed by moderator and published
This is great! I'm never boiling corn again. item not reviewed by moderator and published
This is the best tasting corn I have ever had! item not reviewed by moderator and published
This is my new way to enjoy corn on the cob now...thanks !! item not reviewed by moderator and published
makes perfect corn! no more guessing if it has boiled long enough or burning it on the grill. the corn comes out hot, tender al dente and absolutely delish! item not reviewed by moderator and published
We used this method last night to make corn on cob for 40 people...easy...breezy!!! We had it all cleaned and served in less than 10 minutes with only 2 people. One person used serrated knife to cut the end off while the next person pulled the husk off. item not reviewed by moderator and published
So easy and so great. I peel back the husks and add a little corn seasoning I got from a store and some butter, then pack them back up nice and tight and let them go for 30. Be careful cleaning them - they are hot. THIS is how you cook corn on the cob! item not reviewed by moderator and published
Amazing! My new and only way to make corn! Just buy corn from the store and put it directly in the oven. 30 minutes later, peel off the husk and it's done! I don't even add butter or anything... just slice it off the cob and mix with garlic and other seasonings and it's an awesome side dish. I was worried it would catch on fire or something in the oven, but the most it does is just brown! Sometimes I rip off hanging pieces of the husk which tend to brown easier. item not reviewed by moderator and published
Very similar to my method, just much easier. I shuck the corn, add a pat of butter and wrap in foil. item not reviewed by moderator and published
I have done this a number of times this summer. Wonderful every time. Love this method when it is too hot even to grill. AC is on so turning on the oven isn't a problem. FYI, roasting veggies is the most amazing way to fix them. All winter long I roast them. item not reviewed by moderator and published
Perfect and so easy!! item not reviewed by moderator and published
great recipe. I actually rolled it in real butter and fresh grated parmesan cheese..heaven on a plate. item not reviewed by moderator and published
Easier than Paula Deen's buttered peas! item not reviewed by moderator and published
Amazing! Easiest method ever. Delicious, tender and juicy. item not reviewed by moderator and published
I have boiled corn for years- adding sugar to the water to make it extra sweet. I have never been pleased with grilled corn. I will roast corn from here on out. So easy, less clean up, and great taste. item not reviewed by moderator and published
I have been making corn like this for years. I usually soak the ears in cold water for about 30 minutes before cooking. I also cook for only about 20 minutes. The silk slips right off. If you don't have asbestos fingers (from years of cooking you can just hold the cob in a clean kitchen towel to husk and desilk. The flavor is delicious - not waterlogged like from boiling. item not reviewed by moderator and published
My first review. How could we not know this. This is by far the best and easiest way to cook corn. No washing, shucking, fiddling with it or taking off the silks. The corn tastes the way "corn" should. Try it, you won't be disappointed. item not reviewed by moderator and published
"Easy" is an understatement. We live in an apartment at the moment so grilling is not easily do-able, so this is the perfect way to make some very tasty corn on the cob! My boyfriend and I love it, will be making this throughout the summer. item not reviewed by moderator and published
WOW! I've never been able to get my hubby to try grilled corn and he was not at all anxious for me to try this experiment. But I cut off the very tip of the silk and husks that might burn, put a piece of foil on the bottom rack of my oven, put the cobs on the top rack (I only used the two racks, set the timer and in 35 minutes had DELICIOUS corn. Hubby raved. Son didn't say a word until he devoured the whole thing. Even my daughter who doesn't like corn on the cob loved it. In my husband's words "It tastes corny - like corn should taste." As mentioned by others, husking has to wait a few minutes unless you've got some hand protection you don't mind using, but the silk comes right off - EASY! Glad I used the foil because I did have a few drips from the corn, but other than that, it was perfect! item not reviewed by moderator and published
Couldn't be easier! I cooked two ears in my Infrawave Black & Decker oven and they came out perfect. A few spritzes of buttery spray, and then some pepper and bacon salt shakes and it was perfect! item not reviewed by moderator and published
I always wanted to roast fresh corn on the cob, but I only knew about roasting it on the grill. I told my 85 year old mother that I was going to try this recipe tonight. She questioned everything; we couldn't add sugar and milk to boil it in! Won't the silk and corn husks create a fire in the oven? How do you shuck it while hot? Well, it was the tastiest corn ever. It was so sweet, cooked perfectly, so easy to shuck, the silk just fell off, and I got it to the table hot. The ears were still warm at the end of the meal. Mom announced that this was a "keeper" and we would always cook corn this way. item not reviewed by moderator and published
The corn roasted perfectly and tasted great. The husk was removed very easily and no need for butter!! item not reviewed by moderator and published
The corn cooks perfectly and retains a fresher taste. I had never cooked corn on the cob this way until last evening -- and I'm Iowa-born, so you know I've probably cooked my share of corn over the years! The best part: the corn silk comes right off! Less mess and better taste. What's not to love? item not reviewed by moderator and published
I have done this and it is absolutely great. I have another weird question.. can you take corn still in the cob and put it directly in the freezer then take it out and after letting it thaw a short while and then follow these directions? The biggest things I worry about is the corn worms...LOLOL. That part sounds a little gross item not reviewed by moderator and published
Easy, no-mess, and delicious! item not reviewed by moderator and published
Quick, easy, and tasty. No mushy, over-boiled corn on the cob here. Tried this to go along with my Zuccini "crab" cakes tonight. Add a little butter and salt once you shuck the ears and it's good to go. item not reviewed by moderator and published
The easiest way~ no pot to wash! My large family looked at me like I was insane as I popped 10 ears in the oven, but after 1 bite, they were believers! item not reviewed by moderator and published
Easier than grilling and the flavor is wonderful. item not reviewed by moderator and published
Easy and simple, totally delicious. item not reviewed by moderator and published
Since learning this technique a few months ago, this is the only way I will make my corn on the cob. No garnishments necessary (unless you want it. I love it! item not reviewed by moderator and published
Whether it was just the corn or the way it was cooked, it was delicious! item not reviewed by moderator and published
Didn't really taste any better to me than boiled corn. item not reviewed by moderator and published
Color me happy and a bit surprised! This worked perfectly. I was a bit skeptical, but knew Tyler wouldn't lead me astray! Thanks, Tyler! item not reviewed by moderator and published
wow - crazy good - and crazy easy....no butter needed...thanks ! item not reviewed by moderator and published
Delicious and so so easy! This is the only way I fix corn on the cob and everyone loves it :- item not reviewed by moderator and published
Perfect everytime without the mess. Let the corn cool for a few minutes and it is easy to peel. The only way I make corn on the cob. item not reviewed by moderator and published
Best corn on the cob ever! item not reviewed by moderator and published
I love this recipe. As a person who loves flavor, I enjoyed the fact that this recipe didn't need any seasoning. I have really picky kids and both wanted seconds. item not reviewed by moderator and published
This is great. You can season it any way you want after you roast it. I am having it tonight. THIS IS WONDERFUL FOR PEOPLE WHO CAN ONLY COOK MEALS THAT ARE SUPER SIMPLE BECAUSE OF DISABILITIES AND STILL WANT HOME COOKED MEALS. item not reviewed by moderator and published
What happens if their is worms inside??? do they just bake along with the corn? item not reviewed by moderator and published
I saw mother boiling corn on the cob all of my life and so that's how I always made mine. I soaked mine in a salt and sugar brine which really brought out even more natural sugar and I didn't need to sslt the corn either. This is the only way I make corn now. However, I will admit that once I have a back yard again, I will put the corn on the grill and save the roasting way for cooler months. I am so happy to have another way to make corn. One thing I found out is that boiling anything takes a lot of flavor out of the item you are boiling and flavors the water. So basically I roast just about all of my veggies now as opposed to boiling. It is easier to remove silk after the corn as cooked. item not reviewed by moderator and published
Pretty good... This is not comparable to grilled corn though. Part of what makes grilled corn wonderful to me is how the grill's fire caramelizes the natural sugar of the corn. I love when the corn has that "golden color" from just almost burning. You don't get that from oven roasting the corn according to the recipe. item not reviewed by moderator and published
I didn't honestly believe that this would work, but I hate husking corn so much that I gave it a try. Perfect! Easiest, best corn ever. I combined the cooking technique with a seasoning trick from Indian cookbook author Suneeta Vaswani: After you husk the corn, dip a cut lemon half in a 1:1 mixture of salt and seasoning (can be cayenne, chili seasoning, BBQ seasoning, smoked paprika, whatever) and rub on the hot corn, squeezing the lemon half as you go. You won't believe how good this flavor combination is! item not reviewed by moderator and published
Great recipe! Insanely easy... makes you feel like it's almost too easy. But the result is delicious, sweet, natural corn on the cob. Make a little lemon butter for smearing and it's that much better :) item not reviewed by moderator and published
This is an exceptional recipe in that it is very easy, does not consume time or energy, and the results are the same as if grilled...no one knew it took 2 minutes of my labor to put into the oven, and remove from the oven. I'll recommend and use this method again and again. A Big Thanks to Tyler Florence. item not reviewed by moderator and published
This worked wonderfully! The corn was so sweet and delicious......incredibly easy to do, too. item not reviewed by moderator and published
Just prepared it for Father's Day BBQ...all my meats were BBQ...but the corn was baked in the oven following the recipe.....Five(5 Stars for the Steaks, Burger's and Franks....and Five(5 stars for the corn! Seems too simple to be great.......but it is!! item not reviewed by moderator and published
So simple and easy! Thank You! item not reviewed by moderator and published
I have always done my corn like this on the grill, but the oven method works great too. I pull back the husks and remove the silk first though and soak the ears in sugar water (this is the most important part) about one cup sugar per gallon water for a couple of hours before cooking. This was the way my Grandma taught me and is so tasty! item not reviewed by moderator and published
Excellent recipe and so simple! Tasty and delicious. item not reviewed by moderator and published
Outstanding! And much easier to clean the silks after they have cooked this way. item not reviewed by moderator and published
This tastes like 100% pure summer. I love it. I also soaked the corn for about 20 minutes and trimmed off the exposed silk. It came out so sweet and delicious and just-ever-so-slightly earthy from the husks. No salt needed (other than what was in the butter. Yum.) item not reviewed by moderator and published
I love this method. I was so happy to catch the re-run as my HDD had taken a dump and I didn't remember which Chef had made it. I did soak my corn cobs for about 30" because the corn was a couple of days old and starting to look a little dry. I did trim off the outside browned silk with scissors. Added a little butter & pepper, as I waited to salt it after it was cooked but I am a 'pepper-freak'. The I tied up the husks. I don't think I'll ever make fresh corn on the cob a different way again. I've hated de-silking the cob for the last 45+yrs, as Mom would 'let' me sit at the table with her with newspapers spread everywhere trying to catch the silk as we tried to remove it all. (My Dad as a 'touch fussy about silk and husks being on his cobs.) I just wish she would believe me and try making it this way. Even on the older cobs it brings out the sugar in the corn. Brought me back to my childhood of sucking the cob's corn-milk left in it after biting off all the kernels. YUM Karen in Reno, where fresh produce is a laugh. item not reviewed by moderator and published
Last weekend my wife and I attended a Brooklyn backyard barbecue with some good friends and some funky cool strangers. My friend, the host, had a couple dozen ears of prime organic market corn to cook. As I had arrived early, I volunteered to assist the chef and he assigned me the corn. I was delighted and began by soaking the ears for 15 minutes in cold water before throwing them on the grill un-shucked. He was confused and a little concerned, but he agreed to allowing my method as long as we did his shucking method as well, 50/50; I agreed. The "husk on" method corn was the hit of the party, man, woman, child. Oh, but this is about oven roasting...sorry. item not reviewed by moderator and published
when i was a teen we would steal pig corn from the farm (okay stealing wasn't good but was part of the deal build a big fire throw the corn with husks around the fire. cook dogs on sticks, this is the closest to that flavor i have found. and so simple item not reviewed by moderator and published
My nephew told me about this method of cooking corn on the cob. I was a little doubtful, as I have always cooked my corn in a big pot of water with a little added sugar and milk. Baking the corn in the oven with the husks on was so easy.....The husks and silk peeled right off after cooking. The corn was super sweet and perfectly cooked. I will never cook corn in water again! item not reviewed by moderator and published
Ok ... I grew up smack dab in the middle of Iowa. Where we would dash out to the field about an hour before dinner and pick an armload or two of corn to go with supper. You've never had corn until you've had it just that fresh. We always ALWAYS shucked the corn of husks and silk, brought a huge pot of water to a rapid boil, dumped in the corn and shut off the heat. In 10 minutes it was ready for the table. Please pass the butter and the S&P. What were we thinking??!1?? This recipe is so simple and so perfect. Never ever will I abuse another ear of corn by boiling it! haha item not reviewed by moderator and published
I had soaked my corn because I intended on grilling it. Next thing I knew, it was downpouring. This little gem saved my dinner! item not reviewed by moderator and published
Perfect every time! item not reviewed by moderator and published
Super moist and sweet! I am a poor college student and bought corn on the cob for a few dinners since it is so cheap. This was DELICIOUS. So easy too, I just stuck it in the oven and went on with my other tasks. Reminds me of when I was little and we did corn in the fire. item not reviewed by moderator and published
The corn was so sweet and juicy.My grils both ate two pieces. item not reviewed by moderator and published
In a 1964 Rex Stout short story ("Murder is Corny"), Nero Wolfe divulges this recipe and says that people who boil their corn on the cob ought to be killed, because over roasting corn creates ambrosia. I have to agree with him. I see no other way to cook corn on the cob. item not reviewed by moderator and published
Corn done this way is just plain AWESOME!! We soak the ears for 30 minutes or so before roasting to enhance the moisture. Thanks, Tyler! item not reviewed by moderator and published
Need I say more?? item not reviewed by moderator and published
No soaking, no seasoning, no washing. Too easy to be this good. item not reviewed by moderator and published
I made this last night. I followed the advice of another and just placed them on a sheet of aluminum foil. Fresh Michigan corn is delicious to begin with. When you cook it this way, it become outstanding. item not reviewed by moderator and published
Thank you Sir Tyler!!!!... we tried this recipe last summer. it is now the ONLY way we will ever eat and make fresh sweet corn again!!!!! A little tip prior to pre-heating the oven, I put a piece of foil under the rack. I had a piece of husk fall off and start a small fire in my electric oven. The foil prevents that! Also, be sure to have something sturdy, to not only hold onto the corn as it comes out of the oven (it's HOT), but also if you plan on husking it before you bring them to the table...hot hot hot...but the BEST corn EVER!!!!! item not reviewed by moderator and published
The easiest and most delicious corn on cob recipe ever! I really wasn't expecting it to be so savory, but really delicious. We garnished with a little garlic butter after removing from oven--and the "handle" makes the eating enjoyable! My favorite new summer recipe, by far. item not reviewed by moderator and published
Also great when soaked in water and milk before roasting. item not reviewed by moderator and published
I have always loved fresh roasted corn at the fair, but scared to try at home. Not anymore! This was SO easy and delicious. We will probably have this once a week or more al summer, while we can get fresh corn. YUMMY! item not reviewed by moderator and published
This recipe is extremely easy and this is definitely the best corn I have ever had! I liked how it was a little crunchy. I added a little salt and butter, but honestly it would have tasted fine with or without it. I will probably make this corn once a week! item not reviewed by moderator and published
WOW! What a great way to make corn on the cob! Tyler's recipes are the BEST!!! item not reviewed by moderator and published
I typically need some type of seasoning and butter for my corn but this corn is really, really terrific all on its own. Thanks Tyler for saving me some extra calories!!! item not reviewed by moderator and published
This was the best corn on the cob I have ever tasted. I wrapped it in foil and roasted it in the oven for 1/2 hour. No salt or butter was needed. I even ate the leftover cobs cold. Thanks, I will never boil corn again. item not reviewed by moderator and published
Made 6 in the oven as stated and as a test, boiled six. The oven roasted was the BEST! The boiled corn didn't get touched and I had to use it for veggie soup. The ONLY way to do corn! item not reviewed by moderator and published
I took the corn out at 30 minutes, but it definitely was not completely cooked. It took about 10 more minutes in my oven that usually gets things done faster than recipes call for. While the corn tasted fine, the texture was a little more firm and crunchy than with boiled corn. While I was ok with that, more corn than usual got stuck in my teeth. I will probably just keep boiling my corn since boiling is faster and tastes just as good or better. item not reviewed by moderator and published
this was so easy and so good. I'm newly married and a student and have just started this cooking business so I rely heavily on easy delicious meals. no seasoning at all is needed. fyi, i bought a few without the shucks on them and didn't notice a difference i taste item not reviewed by moderator and published
Thank you! This was awesome! I did this with 30 ears in my oven and everyone loved it. 30 ears in 30 minutes. item not reviewed by moderator and published
I can't believe I've made corn any other way. The corn I bought was picked the morning I cooked it...so fresh and sweet. I baked two cobs for 20 minutes at 350. This is now the only way I'll ever make corn! Thanks! item not reviewed by moderator and published
I still can't quite figure out how something this simple can end up so fantastic! The corn came out incredibly sweet and perfectly cooked. Since you don't need any butter or salt, this is a great way to make delicious corn on the cob that is also very healthy! item not reviewed by moderator and published
I found this to be the absolute best way to roast corn on the cob. No soaking, no schucking, no mess. If you are pressed for time or are unsure of the quality of the corn, this is the way to go. The corn comes out sweet and delicious everytime. This method also alows you to serve more than one type of butter or other favorite condiment thus allowing a taste for everyone. item not reviewed by moderator and published
This recipe will forever be in my recipe box. I will never cook corn any other different way again. It was easy, no mess at all. Thanks, Tyler! item not reviewed by moderator and published
How can something so easy and foolproof be so good? I tried this oven roasting corn for the first time this Memorial Day weekend and was so suspect of the results I only put in half of my corn. A half hour later I was shocked and delighted in the ease of preparation and the knockout taste. Virtually zero clean up, zero fuss and 100% flavor. I am only ticked at Tyler for not sharing this long ago! item not reviewed by moderator and published
Seems too easy to be true BUT...it's true. No salt or butter needed! item not reviewed by moderator and published
I will never cook corn on the cob any other way again. This is hands down the best. I top lightly with E.V.O.O., seasoned salt and pepper. The absolute best ever!!!!!!!!! item not reviewed by moderator and published
So easy. So good. The silks come off very easily. item not reviewed by moderator and published
The best way to cook corn ever and so easy!!! item not reviewed by moderator and published
What a great alternative to boiling and each person has to shuck their own corn:) item not reviewed by moderator and published
I thought good old fashioned boiled corn on the cob was great, until I learned the flavory masterpiece that it is this recipe. And -- since I am lazy, it's preparation is right up my alley. item not reviewed by moderator and published
So easy, so delicious, awesome! item not reviewed by moderator and published
So simple! No soaking, prepping, just toss the corn in and in 30 minutes it is done! Tastes better than boiling it...easier than on the outdoor grill! item not reviewed by moderator and published
I used foil instead of the husks and added a little bacon grease with each ear and it was great. item not reviewed by moderator and published
this was easy and a great way to do corn on the cob! item not reviewed by moderator and published
best corn I ever made. item not reviewed by moderator and published
The only reason I gave this four stars is that my husband thought it was bland. I LOVED it and will make it again! Furthermore, our guests loved it as well. I say make it! item not reviewed by moderator and published
Easy, succulent, better than microwave version. item not reviewed by moderator and published
why are you rating this recipe without even trying it item not reviewed by moderator and published

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