Looking for a simple, fresh side? Corn on the Cob in the Oven is a great year-round recipe to have on hand.

Buttered corn on the cob wrapped in aluminum foil, ready to serve with a side salad and baked dish.

Corn on the cob is the ubiquitous summer treat. From the Fourth of July party to a simple summer barbeque, Americans love their corn on the cob! While corn is popular today, it has ancient origins fairly close to home. Thousands of years ago, people in the areas now known as Mexico and Central America were domesticating corn for themselves and their animals to eat. Ancient Mayans enjoyed roasting it and eating it straight off the cob. However, Christopher Columbus realized its value in the 15th century, and maize seeds were brought to Europe. As a result, corn, also known as maize, became more available in Europe after the Columbian exchange.

There are numerous ways to cook corn on the cob. The two most popular ways are boiling and roasting on the grill. To boil it, you remove the silks and husks. For grilling, you can pre-soak and leave the husks on (silks removed) to get a charred texture and smoky flavor. But what if you don’t have stove space or grilling is not an option? Enter the oven-roasted method.

You will love the ease of making Corn on the Cob in the Oven. The prep is simple, and the cooking time is basically hands-off, leaving you time to work on the rest of the meal or just catch your breath. The corn on the cob turns out beautifully caramelized, lightly charred, and just right soft—Perfect, no matter the season!

Sweet corn cobs with butter on textured white background, fresh farm produce, summer vegetables, healthy snack option, Baked Bree.

Choosing Corn

If you are unsure how to pick out the best ears of corn, it’s actually pretty simple. Whether you’re in a grocery store produce section or at a farmers market, follow these easy steps to ensure you get the best ears of corn. You need to check the silk, husks, and weight. The silk, that tassel coming out of the top of the husk, should not be blackened, matted, or broken. The husk, or wrapping, should be nice and green, without any bruises, noticeable bumps, or cavities (run your fingers over the husk to feel for cavities). Finally, an ear of corn should feel pretty weighty. It just takes a few seconds to check these three features, and you’ll get delicious corn every time!

Buttered corn on the cob baked in foil with a side salad.

How to Make Ahead and Store?

You can make ahead Corn on the Cob in the Oven and store it for later. Let the finished corn cool, and you can store it in the fridge for up to 4-5 days in an airtight storage container. Alternatively, wrap the cooled ears in plastic wrap and foil, then freeze them for up to 3 months. To reheat from refrigerated or frozen, let the corn come to room temp and wrap it in clean foil. Reheat them in your oven at 350F for about 10 minutes.

Buttered corn on the cob wrapped in foil ready to cook, fresh and delicious, perfect for summer grilling or roasting, from Baked Bree.

Serving Suggestions

Besides being a super easy, hands-off recipe, Corn on the Cob in the Oven is super versatile as well. For instance, try pairing it with delicious Pan-Seared Steak and mashed potatoes for a hearty meal. Alternatively, you can always serve it with traditional cookout food like St. Louis-Style Ribs or Salmon Burgers. Any way you serve it, Corn on the Cob in the Oven is an easy, tasty side dish any time of year.