Oven Roasted Corn on the Cob

Oven roasted corn on the cob delivers deeply caramelized, golden blistered kernels with sweet concentrated flavor. You’ll roast the ears at high heat, then finish with melting herb butter and a pinch of flaky salt.

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Prep Time 5

Cook Time 25

Total Time 30

Servings: 4 servings

Course: Side Dish

Cuisine: American

Calories: 245

Ingredients Equipment Method Notes

Ingredients

Corn

4 corn Husked ears.

Seasoning and roasting

2 tbsp olive oil Or use melted butter.
0.5 tsp salt To taste; include for seasoning and finishing as written.
0.25 tsp black pepper To taste.

Herb butter

4 tbsp unsalted butter Softened.
1 tsp fresh parsley Chopped.
0.5 tsp garlic powder
0.25 tsp flaky sea salt For finishing.

Equipment

1 sheet pan

Method

Roast the corn

Preheat the oven to 425°F and line a baking sheet with foil so the corn chars without sticking.
Rub each ear of corn with olive oil or melted butter, then season all over with salt and black pepper.
Place the corn directly on the baking sheet and roast for 20–25 minutes, turning once halfway, until the kernels are golden and blistered in spots.

Make herb butter and finish

While the corn roasts, mix the softened butter with the chopped parsley and garlic powder until evenly combined.
Remove the corn from the oven and immediately top each ear with a generous pat of herb butter so it melts into the hot kernels.
Finish with flaky sea salt and serve right away for the best texture.

Notes

Pro tip: For the deepest blistering, roast on a foil-lined sheet at 425°F and turn only once halfway so the first side caramelizes. Store leftovers in an airtight container in the fridge up to 3 days; reheat at 425°F for about 5–7 minutes. Freezing isn’t recommended because kernels soften when thawed. If you want a dairy-light option, use olive oil instead of butter for seasoning and swap the herb butter step for a light olive-oil and herb seasoning paste.