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If you want to learn how to roast corn, you’ve come to the right place! Roasting corn concentrates its sweetness. Served with a pat of butter, roasted corn takes me right back to childhood.

My mom always made boiled corn on the cob – and it’s delicious prepared this way. However, I’ve found that roasting this vegetable kicks it up from good to great. The caramelization you can get from charring some of the kernels at the end is simply divine.

Roasted Corn

Here are the tips that keep in mind when making roasted corn:

First, shuck or remove the husks off of your corn. This can be done by peeling back the green husks starting at the end with the silks. Remove any of the fine silks when finished.

Second, I prefer to serve it on the cob, so I roast it in foil to prevent the kernels from drying out.

Third, if you cook the corn uncovered to finish, it will develop browned or blackened areas on the outermost edges where it develops a crispy char. This does not happen as much when the corn is roasted while fully covered.

If you stop roasting before this color change, you will miss out on the flavors and texture that make this technique so delicious.

How To Roast Corn on the Cob in the Oven

Here are the simple step-by-step instructions on how to roast corn:

Prep the oven: Preheat your oven to 425°F.

Prep the corn: Remove the husks and silk from the corn. Wrap each ear in aluminum foil and place them on a sheet pan.

Roast for 12 minutes, then turn each ear over and roast for another 12 minutes. They are finished when tender.

Roasted Corn

If you want to get the most flavor out of the corn, you’ll want to encourage the formation of some browned and blackened bits. To do this, open the foil on each ear at the halfway point.

If it starts caramelizing too much, you can simply close the foil back up. Seriously, give it a try. It’s next-level delicious.

Oven Roasted Corn

Oven roasted corn is fabulous with nothing more than salt and butter. But, I also like it with a sprinkling of pepper too. And, there’s something special about spicing it up with a mix of paprika, cumin, and cayenne.

Buttering corn on the cob can be a mess, my kids LOVE this little gadget, and I love no mess. It makes buttering corn easy and mess free for little hands and big hands alike.

There are so many great ways to cook corn! Once you’ve mastered roasting, you may want to try boiling, grilling, sauteeing, or even steaming it.

Looking for more corn recipes? This Creamy Corn with Jalapeno will be your new cookout side dish go-to. The sweet pop of fresh corn is enrobed in a rich, creamy cheese and jalapeno sauce and pairs beautifully with just about anything you can cook on your grill from steaks to chicken to pork and beyond!

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How to Roast Corn

Mary Younkin

Learn how to roast corn for the most intense, concentrated sweet corn experience! Simply serve with a pat of butter to be whisked right back to childhood!

Prep Time: 15

Cook Time: 24

Total Time: 39

Servings: servings

Ingredients

▢ 6 ears corn
▢ 3 tablespoons butter
▢ ½ teaspoon kosher salt adjust to taste
▢ ¼ teaspoon freshly ground pepper adjust to taste

Instructions

Preheat the oven to 425°F. Wrap each ear of corn in foil.
Place the wrapped corn on a large sheet pan. Roast for 12 minutes, turn each ear over, and continue roasting for an additional 12 minutes.
Remove from the oven and carefully open the foil wrapped corn. Top each ear with ½ tablespoon of butter and season with pepper and additional salt, if desired.

Notes

While it isn’t required that you turn the corn at the halfway mark, I’ve found that it will cook more evenly without as many darkly browned kernels if you do that. If you don’t mind the darker sections, or if you particularly like that, just pop the corn in the oven and ignore it until it’s finished cooking.