Your new favorite way to eat corn on the cob!
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Corn. We love it. We eat a lot of it and not just in its natural state on the cob, but also in so many things that call for cornmeal (tortillas, as a coating for chicken or fish, the bottom of pizza crusts) and let’s not forget popcorn! Corn has been a staple of the American diet since before the United States were even called America and not just for us humans–acres of corn have long been feeding animals, too. Corn is grown in every state and is one of the biggest crops (some would say the biggest) we produce.
Most of us are used to boiling corn–it’s delicious that way, of course–but just wait until you try this Baked Corn on the Cob: it yields a sweeter taste and a snappier texture that might become your go-to way of preparing corn from now on.
We slather an herby butter all over the ears, wrap them in aluminum foil, and roast the ears to perfection, creating a sweet earthy flavor that can’t be beat and goes with so many of our favorite dishes. What’s better than corn on the cob joining Air Fryer Buffalo Chicken Wings for an eat-everything-with-your-hands fun dinner, or as a tasty side for Oven Cooked Top Sirloin Steak.
Is Baked Corn Healthy?
Although corn contains a lot of starch, it is much healthier than many people think. First, it is high in fiber and low in fat and salt. And although one of its trademarks is its supreme sweetness, a medium-size ear of corn has less natural sugars than a medium-size apple. Our Baked Corn on the Cob uses butter but if you are looking for a healthier alternative or to make this recipe vegan, you can always use Extra Virgin Olive Oil instead.
Is corn a vegetable or a grain?
It’s actually both (it’s classified as a fruit, too, but that’s a little more science than we have time for here). When corn is harvested at its young, immature stage–the way we eat it on the cob–it’s considered a vegetable; when it is allowed to mature and the kernels become hard and dry, it is considered a grain and used for many things, such as cornmeal, cornstarch, corn cereal, corn syrup, as well as food for livestock.
INGREDIENTS
- 1/4 cup unsalted butter, softened
- 1 tablespoon fresh flat-leaf parsley, finely chopped
- 2 teaspoons minced garlic
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 ears fresh corn, husks and silk removed
INSTRUCTIONS
Prep and Mix
Preheat your oven and prepare the herb butter by combining all the flavorful herbs and spices with the softened butter.
Butter the Corn
Coat each ear of corn with the prepared herb butter, making sure it’s spread evenly for maximum flavor.
Wrap in Foil
Seal each buttered corn cob in foil to lock in moisture and flavor during the roasting process.
Roast
Bake the corn until it’s perfectly tender, turning once to ensure even cooking.
Serve and Enjoy
Unwrap the roasted corn, serve it piping hot, and get ready
DEVOUR!
FAQs & Tips
You can prepare Baked Corn on the Cob ahead of time and keep it warm in a low oven until you’re ready to serve it. Leftover baked corn can be wrapped in plastic wrap or stored in an airtight container in the refrigerator for up to 3 days. If you want to freeze baked corn, wrap the individual ears in plastic wrap or cut the kernels from the ears and store them in an airtight container and they will keep in the freezer for up to 3 months.
After you’ve spread the butter mixture on each ear of corn, remember to wrap them tightly in the foil, twisting the ends so none of that delicious mix can seep out during roasting (you’ll probably want to dip some bread into it after finishing your corn!)
Salt on buttered corn is a trademark combination and this Baked Corn on the Cob recipes takes that flavor bomb up a notch! We are using unsalted butter because we add salt to the herb mix, but feel free to use salted butter if you like more zip.
While herbs are a perfect pairing with corn, there are other ways you can season Baked Corn on the Cob. Try mixing chile powder and onion powder into the softened butter, or curry powder and cumin. If you like a more smokey flavor, paprika adds depth to baked corn, and a beautiful reddish color, too.
Serving Suggestions
Baked Corn on the Cob is a perfect side dish for so many mains…you can serve it with casual fare like Black Bean Burgers or Bacon-Wrapped Hot Dogs, but it goes just as well with more upscale entrees, like Easy Sauteed Shrimp or Baked Bone-in Pork Chops. One of our all-time favorite dinners is Juicy Country Style Pork Ribs served with Baked Corn on the Cob and Simple Mexican Coleslaw.
If you have leftover Baked Corn on the Cob, try this: cut the kernels off the cob and use them in Easy Corn Casserole or Corn Salad or as a great addition to The Best Minestrone Soup. Honestly? Any recipe you have that calls for corn will be super flavorful when you use the kernels from your Baked Corn on the Cob.
Oven-Roasted Corn On The Cob
Ingredients
- 1/4 cup unsalted butter softened
- 1 tablespoon fresh flat-leaf parsley finely chopped
- 2 teaspoons minced garlic
- 1 teaspoon fresh rosemary finely chopped
- 1 teaspoon fresh thyme finely chopped
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 ears fresh corn husks and silk removed
Instructions
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Preheat your oven to 425°F. In a small bowl, mix together the softened butter, parsley, garlic, rosemary, thyme, salt, and pepper until well combined.
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Generously apply about 1 tablespoon of the herb butter mixture onto each ear of corn, ensuring it’s evenly coated.
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Wrap each buttered corn cob tightly in aluminum foil, making sure the ends are sealed.
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Place the foil-wrapped corn cobs on a baking sheet and roast in the preheated oven for 20 to 25 minutes. Halfway through, turn the corn to ensure even cooking.
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Once the corn is tender and cooked through, carefully unwrap the foil and serve the corn hot. DEVOUR!
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