Oven Roasted Corn

Fresh corn is a summer staple, and this oven-roasted corn recipe is the perfect side. Perfectly seasoned, salty, buttery corn pairs perfectly with anything from bbq to fresh summer salads, sandwiches, and more.

Course side

Cuisine American

Keyword corn on the cob, oven roasted corn, roasted corn on the cob

Prep Time 10

Cook Time 30

Servings servings

Calories 139kcal

Author Beth Pierce

Ingredients

6 ears of corn shucked and silks removed
1/2 cup butter 1 stick softened
1 1/2 teaspoons sea salt
1 teaspoon fresh ground black pepper
3/4 teaspoon garlic powder
1/4 teaspoon onion powder

Instructions

Preheat oven to 400 degrees.
Rub corn with softened butter. You will have some butter leftover for lathering on after roasting.
In small bowl combine sea salt, ground pepper, garlic powder and onion powder. Sprinkle over corn and place in oven.
Cook for 15 minutes. Flip and coat with remaining butter. Cook for another 15 minutes.

Notes

Other spices and fresh herbs to experiment with include parsley, thyme, rosemary, smoked paprika, chili powder, cilantro, and Cajun seasoning.
If cooking with the husks still attached make sure that they do not come in contact with any of the oven's gas flames (including the broiler) or electric heating elements. When in doubt remove the husks.
Store leftovers in an airtight container or zipper storage bag in the refrigerator for up to 3 days.

Nutrition