Oven Corn on the Cob

Cooking corn on the cob in the oven is the easiest way to get sweet, perfectly cooked corn without a grill. Let me show you how.

Baked Corn on the Cob

While I cook kabobs in the oven, I often bake corn on the cob on the rack below and turn it into a full meal. The oven brings out the corn’s natural sweetness and keeps the kernels tender, plus the garlic-herb buttery sauce is epic. You’re going to love the low-effort, high-reward of this recipe.

How to Bake Corn on the Cob in Foil

The short video and the recipe card have all the details. Here are a few tips for the steps:

1. Remove the husks from the corn, trim the ends, and wrap in foil.
   Peel back the husk like a banana and cut off the end with a sharp knife. Then remove any silk strands by rubbing them off with your hands or a brush. Cut each piece of foil large enough to wrap around one piece of corn.
2. Make the garlic-butter sauce and spread it over the corn.
   Brush it over the top or spoon it. It will melt in the foil packet over the corn.
3. Bake the corn on the cob.
   For about 30 minutes, until the corn has turned bright yellow and the pieces pierce easily with a fork. I like 400°F, but if you’re cooking something else, here is a temperature chart.
4. Unwrap and serve.
   Remember to pour the garlic butter sauce still in the foil over the corn on your plate.

What to Cook In The Oven At the Same Time

If the oven is on, this is my go-to side for oven beef kabobs or baked burgers.

Easy Baked Corn on the Cob

Servings: 4

Prep Time: 5 minutes mins

Cook Time: 30 minutes mins

Follow this easy oven corn on the cob recipe for tender, buttery corn you can make year-round.

5 from 28 votes

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Watch how it’s made:

Ingredients

• 4 ears of corn, husks removed
• 4 tablespoons butter, melted
• 2 garlic cloves, minced
• ¼ teaspoon salt

Instructions

Prep:

• Preheat the oven to 400F and cut 4 pieces of aluminum foil, large enough to wrap each piece of corn.
• Peel back the husk from the corn (like peeling a banana) and cut off the end with a sharp knife. Then, remove any silk strands by rubbing them off with your hands or a brush.
• Melt the butter in a small bowl and combine it with the garlic, salt, and pepper.
• Place the corn in the middle of the foil, bring the sides up, and drizzle ¼ of the butter mixture on top of each ear of corn and twist to coat around. Wrap it in foil.

Bake:

• Place the wrapped corn on a baking sheet and bake it for 30 minutes, flipping them over halfway through.
• Remove from the oven, open the foil carefully, and you'll know they're done when the kernels are bright yellow and they pierce easily with a fork.

Nutrition

Serving: 1serving | Calories: 180kcal | Carbohydrates: 17g | Protein: 3g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 161mg | Potassium: 252mg | Fiber: 2g | Sugar: 6g | Vitamin A: 518IU | Vitamin C: 7mg | Calcium: 8mg | Iron: 0.5mg

What Temperature do You Roast Corn in the oven?

When I roast corn in the oven by itself, I prefer 400F for 30 minutes, which yields soft, juicy kernels without overcooking. If you’re baking other foods too, check this chart below for alternate temperatures and times.