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Tender and juicy corn on the cob roasted in the oven with a buttery, seasoned glaze and a light roasted finish, perfect for a grill-free summer side or snack.

Ingredients

Scale
  • 4 ears of fresh corn, husks and silk removed
  • 4 tablespoons unsalted butter, softened
  • Salt, to taste
  • Black pepper, to taste
  • Optional: garlic powder, paprika, chili powder, fresh herbs, grated parmesan, lime wedges (for serving)
  • Aluminum foil (for wrapping)

Instructions

  1. Preheat oven to 400°F (200°C) and clear a space on the counter for assembling the corn.
  2. Remove husks and all silky threads from each ear of corn.
  3. Rinse each cob under cool water to remove remaining silk.
  4. Pat the cobs dry with a clean kitchen towel or paper towels.
  5. In a small bowl, combine softened butter with a pinch of salt and black pepper.
  6. Add any optional seasonings (garlic powder, paprika, chili powder, or chopped fresh herbs) and stir until smooth and spreadable.
  7. If butter is too firm, microwave it for 5–10 seconds to soften slightly.
  8. Tear off one sheet of aluminum foil per cob, large enough to fully wrap each ear.
  9. Place a corn cob in the center of a foil sheet.
  10. Use a butter knife or pastry brush to generously coat each ear with the seasoned butter.
  11. Wrap the foil around each cob, folding the ends to seal but leaving a little room inside for steam.
  12. Arrange the foil-wrapped cobs in a single layer on a baking sheet.
  13. Place the baking sheet on the oven’s middle rack and roast for 30–35 minutes, turning the packets once halfway through.
  14. For a charred finish, unwrap the foil for the last 5 minutes and broil 1–2 minutes, watching closely to avoid burning.
  15. Carefully remove corn from oven with tongs or mitts and let cool for 1–2 minutes.
  16. Unwrap each cob, transfer to a serving dish and finish with a sprinkle of salt, an extra pat of butter, or a squeeze of lime if desired.

Notes

Soften butter in advance for easy spreading., Turn corn halfway through roasting for even cook and juicy kernels., Use heavy-duty foil to minimize leaks and mess., For smoky flavor, add a drop of liquid smoke or smoked paprika to the butter mix., Broil uncovered for last few minutes to add caramelized crunch., Butter swaps: olive oil or vegan butter can be used for dairy-free option., Add fresh herbs for an herbal twist., Sprinkle parmesan or cotija cheese after roasting for cheesy flavor., Add cayenne, chili flakes, or hot sauce for a spicy kick., For elote style, add mayo, chili powder, cheese, and lime after roasting., Store cooled corn wrapped in foil or airtight container in fridge for 3–4 days., Reheat wrapped in foil at 350°F (175°C) for 10-15 mins or in microwave uncovered with damp towel for 1-2 mins., Freeze cut kernels in freezer-safe bags for up to 3 months.

Nutrition

Find it online: https://gingerbaking.com/oven-roasted-corn-on-the-cob-tasiahub/