Corn on the cob in the oven comes out sweet, juicy, and perfectly tender without boiling water or firing up the grill. Wrap each ear in foil with garlic butter and let the oven do the rest.
Baked Corn on the Cob
I often bake corn on the cob at the same time I cook kabobs in the oven, on the rack below it, to make a full meal. The oven brings out the corn’s natural sweetness and keeps the kernels tender, plus the garlic-herb buttery sauce is delicious. You’re going to love the low-effort, high-reward of this recipe.
What You Need
To make corn on the cob in the oven, you’ll need ears of corn with the husks removed, butter to add flavor and help the seasonings stick, garlic cloves for an irresistible taste, salt and pepper for seasoning, and aluminum foil to wrap it and lock in the flavor.
How to Cook Corn on the Cob in the Oven
- 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. - 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. - 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, check the temperature chart below. - Unwrap and serve.
Carefully open the foil packets, roll the corn in the sauce at the bottom, and serve it. For added flavor, pour the garlic butter sauce on top.
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, use the chart below to adjust the time based on your oven’s temperature.
| Temperature | Time |
|---|---|
| 350F | 40 min |
| 400F | 30 min |
| 450F | 20-25 min |
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.
Tips for Cooking Corn in the Oven
No, but I prefer foil for this recipe because it keeps the garlic butter against the corn as it cooks and traps moisture for tender, juicy kernels. You can roast corn without foil inside a baking dish, where the buttery sauce will sit at the bottom.
Yes. You can skip the garlic butter and wrap the corn tightly in foil to trap the natural moisture as it cooks. For extra moisture, add a small splash of water before sealing the foil. If you’re baking several ears together in a covered baking dish, add about ¼ cup of water to the bottom instead.
The corn is done when the kernels are bright yellow, plump, and tender enough to pierce easily with a fork. At 400F, this takes about 30 minutes.
Yes. I prefer 400F for 30 minutes, but corn is easy to cook alongside the rest of dinner. Bake it at 350F for about 40 minutes, 400F for 30 minutes, or 450F for 20 to 25 minutes. Use the temperature chart above for a quick reference.
Oven Corn on the Cob (Easy Baked Recipe)
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.
Notes
- Oven temperatures: I prefer baking corn at 400F for 30 minutes for tender, juicy kernels. You can also bake it at 350F for 40 minutes or 450F for 20-25 minutes if you’re cooking it alongside another dish.
- No butter: You can skip the garlic butter and wrap the corn tightly in foil to trap its natural moisture as it cooks.
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Joan says
Made these last night. I like that I could up size the recipient easily, I doubled it for 8 of us and the oven corn on the cob came out great.
Katie says
This baked corn turned out so good! Its delicious
Joan says
Came out perfect!