Baked corn on the cob is one of the easiest ways to prepare this favorite summer side dish! This is a great alternative to grilling without losing any flavor.
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I’m a huge fan of cooking vegetables in the oven. It’s so easy to throw them in and walk away, checking once in a while to see if they’re done.
While you might not always want to turn on your oven in the summer, sometimes it just makes sense. Not everyone has a grill, air fryer, instant pot, or is able to handle a large pot of water.
However, a lot of people, if not most, do have an oven. That means just about anyone can make this oven baked corn on the cob that tastes just as good as grilled!
Ingredients
- Corn on the cob
- Olive oil
- Salt for serving
How to make baked corn on the cob
- Remove husks and silk from corn.
- Rub each ear of corn evenly with olive oil.
- Wrap each ear in aluminum foil and bake for 20-30 minutes at 400ºF.
- Remove from the oven and unwrap, then season with salt and serve.
Top tips and questions
How to choose corn on the cob
I always prefer buying corn on the cob during its peak season (June – August). You’ll also want to choose ears that are plump with bright green, tightly closed husks.
The top of the silk should be a light brown color and feel a little sticky, letting you know the corn is still fresh and juicy. Try to avoid corn with husks and silks that are browned, dry, or have a lot of little holes in them, indicating pests.
I always peel back the silk a little bit from the top to make sure the corn inside looks good. You’re looking for kernels that are set close together with a white or yellow color.
If it looks brown or like something has nibbled on it, choose a different ear. Some people will say never to peek, but I prefer to only buy the corn we’ll need rather than worrying about throwing an ear or two away that’s been half eaten by some sort of critter.
I would probably not peel back the silk to check when buying directly from a farmer and would instead buy a couple extra ears just to help support them.
How to shuck corn
Shucking corn is the process of removing the husks and silk. I’ve been doing it my whole life, and now enlist my kids to help, which is really just to say if an 8 year old can do it, so can you!
It can be time consuming to shuck corn, but I’m all about efficiency, so I’ve found a way to get it done quickly. All you need is some confidence and a couple strong hands.
My favorite way to shuck corn is to reach into the top and grab about one third of the silk, along with the husk on the outside of it. Hold the cob firmly in one hand, and rip the silk down to the end with the other.
Repeat this process two more times, or until the majority of the silk and husk is removed. Use your hands to pull away any remaining silk, or try a corn brush (affiliate link).
If you peel the husks and silk away a little at a time, it will take ages to shuck the corn, and be more difficult to remove the silk. By grabbing a lot of it at once, the whole ear can be shucked in under 30 seconds.
Should I salt corn before cooking?
Never salt corn before cooking. It will make the corn tough. Always salt your corn after cooking for the best texture and flavor.
Can I make oven baked corn without aluminum foil?
If you prefer not to cook with aluminum foil, you can simply leave the corn in the husks, leaving off the olive oil, and bake as directed. I didn’t like how this left the corn a little dry and flavorless, but it may be a better option for you if you don’t like cooking with aluminum.
How to store oven baked corn on the cob
Store your corn on the cob in the husk in the refrigerator until ready to cook it. I recommend enjoying it within a day or two of purchasing.
Cooked corn can be store in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. You can also cut cooked corn off the cob and store it in the same way.
Tips for customizing oven baked corn on the cob
- Brush with melted butter instead of oil before baking
- Use an infused butter or oil to add extra flavor
- Experiment with seasoned salt such as smoked or truffle
- Season cooked corn with herbs or chili powder
Ways to use oven baked corn on the cob
- Oven Roasted Corn and Black Bean Salsa
- Corn and Sweet Pepper Quesadillas
- Loaded Air Fryer Waffle Fries
- Southwest Salad
- Slow Cooker Quinoa Enchilada Casserole
- Rainbow Feta Flatbread
More oven baked vegetable recipes
- Oven Roasted Vegetables
- Oven Roasted Broccoli
- Oven Roasted Rosemary Potatoes
- Roasted Brussels Sprouts with Parmesan
- Balsamic Roasted Brussels Sprouts with Garlic
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Baked Corn on the Cob
Ingredients
- 4-6 ears of corn
- Olive oil
- Salt
Instructions
- Remove husks and silk from corn.
- Rub each ear of corn evenly with olive oil.
- Wrap each ear tightly in aluminum foil and bake for 20-30 minutes at 400ºF.
- Remove corn from the oven and unwrap, then season with salt and serve.
Notes
Tips for customizing oven baked corn on the cob
- Brush with melted butter instead of oil before baking
- Use an infused butter or oil to add extra flavor
- Experiment with seasoned salt such as smoked or truffle
- Season cooked corn with herbs or chili powder
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