Being raised in Iowa, I have been making corn my entire life. I have perfected this recipe for Oven Roasted Corn with Husks. An effortless recipe that will be your new go-to side dish.
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases at no extra cost to you. Click HERE to read my policies.
This post was originally posted on 8/6/2020 and updated on 9/18/2024.
Why We Love This Oven Roasted Corn on the Cob
- This recipe has the easiest clean up, plus it is the easiest way to clean corn.
- An effortless recipe. Literally just placing it in the oven and roasting it!
- No boiling water needed!
- Quick enough for any day of the week!
- Creates a flavorful baked corn that is super delicious!
- A family favorite among all the corn lovers!
Oven Roasted Corn with Husks Recipe Ingredients
- Corn on the Cob with silk and husk still in tact. Pull off any loose husk leaves and dried silk at the top.
- Butter for serving after cooked.
- Salt and Pepper to taste for serving.
This corn recipe is so simple. It is an easy way to get the roasted flavor of corn without the charring of the corn, plus no messy shucking.
How to Cook Corn on the Cob with Husk still on
- First, preheat the oven to 400°F.
- Pull off any loose husk leaves and black dried silk at the top. This will help reduce any risk of burning.
- Once the oven is preheated, place your corn right on the oven rack. For my family we usually do about 6-8 ears for a meal. You can make as many as you need for your family.
- Roast the corn for about 25-30 minutes or until tender. Remove the corn from the oven onto a baking sheet to cool for a bit.
- Peel the husk and silk off the corn. It literally peels off with such ease.
- Then serve with butter, salt and black pepper.
How Long to Cook Corn in the Oven?
Roasting the corn at 400°F will take 25-30 minutes. I don't suggest cooking at a higher heat than that because you run the risk of burning.
You can roast the corn at a lower heat, 350-375°F, and it will take 30-35 minutes for the corn to be done.
Give the ear of corn a gentle squeeze to tell how done it is. If the kernels have some give and they feel plump, the corn is done. If they are still hard, it is still on the raw side.
Ways to Season the Corn
We are partial to butter, salt and pepper but sometimes we get adventurous! Here are some more ways to season and top your roasted corn on the cob that are absolutely delicious!
- Garlic butter and Parmesan cheese
- Mayo, cotija cheese and paprika
- Butter and hot honey
- Mayo, lime juice and cilantro
- Ranch seasoning and drizzle of ranch dressing
- Tajin seasoning, Old Bay seasoning, Italian seasoning, Greek seasoning, or Jamaican Jerk seasoning
What to Serve with Oven Baked Corn on the Cob
This roasted corn pairs well with any main entree or protein. Here are some of our favorite recipes to eat with it:
- Oven Roasted BBQ Chicken
- Pulled Pork
- Taco Pasta Skillet
- Corn Flake Chicken Tenders
- Easy Homemade Sloppy Joes
- Crispy Air Fryer Tilapia
If you are a corn loving family like us, try this delicious Creamy Corn Chowder, Skillet Mexican Street Corn and my favorite party dip, Easy Corn Dip.
Storing Roasted Corn on the Cob
Storing: Store any leftover corn that has been cleaned from the silk and husk in an airtight container or zip to bag.
Reheating: You can reheat the corn in a 350°F oven on a baking sheet until its warmed through. Or you can use the microwave the reheat the corn.
Tips for the Best Easy Oven Roasted Corn with Husks
- Try to find ears of corn that are similar in size. This way they will all have the same cooking time.
- Place your oven rack in the middle of the oven before preheating the oven. The middle of your oven is where air circulates most and helps with even cooking and baking.
- If the corn is too hot to peel after roasting, use oven mitts. I have a pair of silicone oven mitts and they work like a charm! The husk and silk peel off so easy and so fast.
FAQs
Corn is a great vegetable because it is good eaten raw or cooked. I always give the ear of corn a gentle squeeze to tell how done it is. If the kernels have some give and they feel plump, the corn is done. If they are still hard, it is still on the raw side. Another way to check the corn is to poke a kernel with a tooth pick, tip of a knife or even your fingernail. When I can't tell by squeezing, then I just poke a visible kernel with my thumbnail. If it pops or feels plump, the corn is good to go! If it is hard, keep roasting the corn.
No, you can shuck the corn first and then roast the corn on a baking sheet or wrapped in foil. Then follow roasting instructions as described. Roasting it without the husk is just as good!
Yes! The corn and husk can go in the oven. No need to soak either. The corn will steam in it's own husk and create flavorful corn on the cob.
More Easy Side Dishes:
- Lemon Thyme Roasted Potatoes
- Garlic Parmesan Green Beans
- Roasted Broccoli and Cauliflower
- Instant Pot Mashed Potatoes
- Roasted Brussels Sprouts
- Air Fryer Green Beans
- Roasted Ranch Potatoes
Did you make this recipe? Rate it!
If you enjoyed this recipe give it a ⭐⭐⭐⭐⭐ rating in the comments below. It really helps the recipe stand out and I appreciate the feedback to make recipes everyone will enjoy.
Easy Oven Roasted Corn with Husks
Ingredients
- 6 ears Corn on the Cob, silk and husks still on
- Butter
- Salt
- Black Pepper
Instructions
- Preheat oven to 400°F.
- Pull off any loose husk leaves and black dried silk at the top. This will help reduce any risk of burning.
- Place corn directly on middle rack of oven.
- Roast for 25-30 minutes until desired tenderness.
- Remove the corn from the oven onto a baking sheet and let cool enough to handle, then remove husk and silk.
- Serve with butter, salt and pepper. Eat!
Kendra says
Kendra here’s the recipe for oven roasted corn.