Do y’all remember back in the day all we did to corn on the cob was toss it in a big ol’ pot of boiling water? We have better options. Case in point: Oven Roasted Sweet Corn. The corn flavor is intensified and it’s bathed in herbed butter.
Oven Roasted Sweet Corn
This corn comes out beautifully steamed and oh so flavorful! The method is simple and so easy you’re gonna wonder (I know I did) why you’ve never done this before. This is gonna make you look like a genius.
About Oven Roasted Sweet Corn:
I don’t love the hassle of heating the kitchen with a pot of steaming hot boiling water. I don’t like waiting for it to boil, watching it so it doesn’t boil over, and tying up my burner if I’m cooking other dishes. And I def don’t like emptying and washing the pot!
You can easily make as many (or as few) ears of corn as you want with none of the hassle. Rub your corn with the herbed butter and place it into a foil-lined pan. Tuck it in with another sheet of foil and in about 20 minutes (go longer if you like softer corn) tada!
Of course, if you’re like me, you’ll want to slather the hot, steamy corn with MORE herby butter…and that’s ok! Sweet Corn season is short – take advantage!
Herb Butter for Oven Roasted Sweet Corn
Making the Herb Butter:
The herby butter is a no-brainer, just remember to soften the butter. I “guestimate” the measurement. About a teaspoon and a half (half a tablespoon) of butter per ear should be enough to coat the sweetcorn and have extra for serving.
Put the butter in a small bowl and stir in your fave seasonings.
Use whatever you like. Here’s the place to pull out your garlic powder; raw garlic, even finely minced, will be overbearing.) Add a little salt and pepper, and some chopped chives, parsley, rosemary, and/or thyme.
There many other options. A little seasoning salt, your favorite spice mix or blend (I love this Hot & Smokin’ Po’ Boy Spice on sweet corn), or any of your fave hot sauces with or without a little honey. Check out my favorite Spice Blends for inspiration. And if you’re boring (just teasing) there’s nothing wrong with plain butter and a little salt.
If you have leftover herbed butter, toss it in the fridge and use it later to melt over a steak or a burger (think Culver’s Butter Burger,) top a baked potato, or slather on bread before tossing it in the oven.
Making the Oven Roasted Sweet Corn:
First of all, you need to shuck your corn. That’s a great time to preheat your oven. I’ve tried every hack out there to shuck corn but I usually just go back to the tried and true method. A vegetable brush works like a charm to pull off any remaining silk.
Next, line your pan with foil, pull out a piece large enough to cover, and set it aside. Then comes the messy job of putting butter on your hands and rubbing it all over the corn. (I told you to pull out the top sheet first, remember?) Cover, seal, and roast your corn – then take all the time you need to get all the butter off your hands. Who needs lotion?
Why Use a Pan and Foil?
- For stability; the foil packs are awkward; they’re heavy and the corn shifts around. The foil could easily tear when placed or removed from the oven.
- If there are any holes in the foil, there’s a mess to deal with; the pan catches it.
- If corn is placed on a sheet pan and only covered, any shifting when removing from the oven can be messy or dangerous.
How to Store Oven Roasted Sweet Corn:
If you have to store the corn, wrap it in the foil you used and refrigerate. Microwave for a minute or so to reheat.
I prefer to remove the kernels (you can use the cobs for corn chowder) and use them in a salsa, salad, or a bowl, as a side or add them to corn chowder.
To remove the corn from the cob, use a bundt pan or overturned bowl placed in a large sheet pan. The cob is easy to hold upright and the corn contained. Don’t use your best knife, and FYI, I have an old, ugly bundt pan I keep this and for making my stuffing.
Saving Money:
Those that know corn, know you pick it the day you use it, never refrigerate it (unless you’re not going to eat it right away – which you should never admit to), and husk it right before cooking. You don’t husk it before you buy – that’s for rank amateurs and the husk preserves the corn. Look for fresh silk at the top and inspect the cob for small holes or breaches.
Feel along the top of the ear and you’ll be able to tell if the cob has beautiful, full kernels. Try it on another portion of the ear to see what it feels like. Be bold, toss it in your basket unopened, and roll away from those at the bin ripping open corn left and right at the store. Then turn and look for the “nod.” That nod you get, that little signal of respect, from others in the know that signifies that they get it. You’re a sweet corn bad***.
Look for corn on sale and know your prices. Here at a low, they can drop to 17 to 20 cents an ear. A good price is 25 cents. Sales go on sporadically through the summer, but the local corn shines when it’s in season. Also, watch for spectacular sales before the summer holidays. See what’s on sale during any holiday on my post, Win at the Grocer.
Oven Roasted Sweet Corn with Herb Butter
Oven Roasted Sweet Corn
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Side
- Cuisine: American
Ingredients
- 3 tablespoons butter, softened
- 1/4 teaspoon garlic powder
- 1 teaspoon chopped parsley
- 1/2 teaspoon chopped chives
- 1/4 teaspoon chopped rosemary
- 1/4 teaspoon chopped thyme
- salt & pepper to taste
- 6 ears corn, husked
Instructions
Preheat oven to 425°F.
Prepare your pan by lining it with enough overhang to crimp to another piece large enough to cover. Set aside.
Prepare your butter: Stir together butter, garlic powder, parsley, chives, rosemary, thyme, salt, and pepper in a bowl until combined. Taste and adjust seasoning.
Using a little of the herbed butter and clean hands, generously coat each cob and place in the pan. After all are added, crimp the top piece of foil over the pan and seal well.
Place in hot oven and roast for 20 minutes for crisp-tender, a little longer for softer corn. Remove and brush with more herbed butter.
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