Easy Corn on the Cob
This easy corn on the cob recipe makes the best corn on the cob in the oven. Buttered or seasoned, perfectly cooked corn on the cob is delicious!
Ingredients
- 4 - 8 ears fresh corn on the cob (rinsed with the husks and silks intact.)
Garlic Corn on the Cob
- 1 tablespoon Garlic Herb Butter (per ear of corn, add more to taste)
- 1 tablespoon Parmesan ( or Plant-Based Parmesan - cheese is optional)
Cajun Corn on the Cob
- 1 tablespoon butter (per ear of corn, add more to taste)
- ¼ teaspoon Cajun Seasoning (per ear of corn, add more to taste)
Chimichurri Corn on the Cob
- 1-2 tablespoons Pepita Chimichurri
Instructions
- Preheat your oven to 400 degrees Fahrenheit. While the oven is preheating, you can peel off just the outer layers of the corn husks if they are dirty, leaving the rest of the husks on, including the silks. Then rinse the corn.
- Place the rinsed ears of corn onto a baking sheet or directly on the oven rack about 1 inch apart, and bake for 30 - 35 minutes or until it is cooked to your liking. To test for doneness, carefully remove one of the ears of corn from the oven with oven mitts and pull back a few of the husks just enough to see if they are done. The kernels should be soft, shiny, and tender.(While the corn is cooking, prepare one of the butter, seasoning, or sauce options in the recipe, or prepare it in advance.)
- Once the corn is fully cooked, remove the corn and allow it to cool for about 10 minutes, or until cool enough to handle. You can also use a kitchen towel to handle them. Peel down the husks and remove the silks. The silks will come off easily after roasting. You can also use the pulled-back husks as handles for eating.
- Add one of the butter, seasoning, or sauce options in the recipe while the corn is still hot. You can also eat the cooked corn on the cob plain, add the toppings of your choice, or use the kernels in another recipe. (see notes)
Notes
Oven-roasted corn on the cob is great served as a side dish with dinner, but you can also add the corn kernels to soup, salads, and pasta, these Easy Cheddar Biscuits, or use it to make Fresh Corn Salsa to serve with Mexican food.