This Oven Roasted Corn with chive butter sauce is a quick, easy and hands-off way to serve up a classic side dish all year long.
Put it in the oven, prepare the rest of your meal and in 30 minutes you will have perfectly seasoned golden corn roasted to perfection.
What's In This Article
Why Roast Corn?
If you haven’t had oven roasted corn before, you are missing out! When it comes to serving up corn on the cob for dinner, most people boil or steam it.
But, roasting corn on the cob in the oven condenses the starches and sugars, giving unparalleled sweetness and flavor. Adding a simple chive butter sauce takes it to the next level.
How to make Oven Roasted Corn On the Cob
To make oven roasted corn, you will need just a few simple ingredients:
- 6 ears of fresh sweet corn, husks and silks removed
- Salt and Pepper
Pro-Tip – Fresh is best! You can use frozen corn cobs for this recipe, but be sure to thaw and remove as much moisture as possible before roasting.
How to Roast Corn in the Oven
Roast the corn at 350 degrees for 30 minutes. Halfway through cooking time, you will want to flip the corn. This will ensure it is perfectly golden brown on both sides, and cooked evenly through.
To check your down for doneness, you can use a fork and press into the ear of corn. When cooked through, the kernels will easily burst and the cob will lightly give into the fork.
When in doubt, take a bite!
How to Serve Corn in the Oven
One of my favorite things about this recipe is it can be served as a side dish or a main dish. One of my favorite summer meals is oven roasted corn, baked potatoes and a fresh salad.
When plating the corn, I like to add some extra fresh chives for a burst of freshness and flavor.
How to select Sweet Corn
Whenever you are making a simple recipe, it is important to choose quality ingredients. When selecting your corn, be sure to pay attention to these qualities:
- Feel the husk – the corn kernels should be plump and there should be no holes where kernels should be.
- Look at the silk – the silk should be brown and slightly sticky. Dead silks are a sign of old corn.
- Observe the color of the husk – The husk should be a fresh bright green color and often feels damp or cool to the touch.
There is nothing like enjoying baked corn fresh out of the oven, but if you happen to have leftovers it does store well! Store in the fridge in an airtight container for up to 5 days. To warm, heat in the microwave.
I love the classic combination of fresh summer corn with butter and herbs but if you are looking for something a little different, you can try these options:
- Mexican Style– top with a squeeze of lime, cotija cheese, mayo and chilli powder or even spicy aioli.
- Cilantro Lime – squeeze kernels with fresh lime juice and top with fresh cilantro, similar to street corn.
- Spicy Corn – when making the chive butter sauce, add paprika, cayenne, aleppo or chilli powder to the mix.
You can easily adjust this recipe to make it vegan by swapping out the butter for your favorite vegan alternative. You can also roast the corn with no butter, or use your favorite cooking oil instead.
I love making oven roasted corn using foil because it makes cleaning up a breeze! However, you can make this recipe without foil. Just be sure to use a light coating of cooking spray on the baking sheet.
Some people prefer to roast corn in the husk. To do this, place the corns in the husk directly onto a baking sheet. Check for doneness by pulling back a husk and piercing with a fork. Prepare the chive butter as directed and apply to the corn cobs after they are cooked.
More corn recipes to try:
Oven Roasted Corn
- 6 ears sweet corn
- 6 tablespoons unsalted butter , melted
- 3 tablespoons fresh chives , chopped
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- Preheat the oven to 350 degrees and prepare a baking sheet with nonstick aluminum foil.
- Remove the husks and silk from the corn.
- Combine the melted butter, chives, salt and pepper.
- Brush the mixture over the corn and place evenly apart on the prepared baking sheet.
- Bake for 30 minutes, turning halfway through cooking time.
- Remove and serve, adding more chive butter, if desired.
- If you've tried this recipe, come back and let us know in the comments or ratings.
- Be sure to saturate the corn with the butter. When cooking corn in the oven, this will help keep it moist and evenly cooked.
- You can control the salt content of this recipe by omitting salt and using salt free butter.
- Corn is done when the kernels begin to turn a golden brown and it is fork tender.
I used olive oil and a grinder with salt, pepper and garlic. Roasted corn at 400° for 35 minutes turning half way. It’s delicious and will never boil corn again. Thanks for the idea@
Glad you loved it and thank you for taking the time to come back and let us know!
This was excellent- still love corn on the grill, but so much better than boiled.
You should try my boiled corn too! It is pretty fantastic!
I’ve never thought to make corn in the oven! But this recipe looks amazing and I can’t wait to try it!
I never thought of cooking corn in the oven, but this is genius! It was a huge hit! Thank you so much for the recipe 🙂
We have not had a good corn crop here this year. But, I love this recipe. So easy and delicious! Hoping for some better corn soon!
We love simple roasted corn like these. And using an oven means I can roast a lot of corn at once when I need to feed a crowd
the flavour variations are great. The corn turns out wonderful each time.