Do y’all remember back in the day when all we did for our corn on the cob was simmer it in a big ol’ pot of boiling water? And I still do that sometimes (and purists swear by it) but there are so many other options. Case in point: Oven Roasted Sweet Corn.
I love this corn that comes out beautifully steamed and buttery (and yes, that is delish herby butter) and oh so flavorful! And it’s so simple and so easy you’re gonna wonder (I know I did) why you’ve never done this before. This is the kind of little trick that’s gonna make you look like a genius.
About Oven Roasted Sweet Corn:
I do love sweet corn but there’s no doubt that I don’t love the hassle of heating up the kitchen with a pot of steaming hot water – and sometimes two if I’m serving a crowd. I don’t like waiting for it to boil, watching it so it doesn’t boil over, and tying up my burners, either, if I’m cooking other dishes. And I def don’t like emptying the pans and washing them!
And while you’re gonna have to turn on the oven with this recipe, you can easily make as many (or as few) cobs of corn as you want, with very little hassle. You’ll simply rub your corn with a little herbed butter and tuck them into a foil-lined pan. Cover with more foil and seal 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 of the herby butter…and that’s ok! Sweet Corn season is short and it’s best to take advantage of it!
Making the Herb Butter:
The herby butter is pretty much a no-brainer! Just make sure your butter is soft. I like to “guestimate” with the number of ears I’m making and use about a teaspoon and a half (that’s half a tablespoon) of butter for each ear. Put it in a small bowl and start stirring in your fave add-ins.
In goes basically whatever seasonings and herbs you like. Here’s the place to pull out your garlic powder; raw garlic, even finely minced, is gonna be overbearing (in my opinion, anyway.) I like a little salt and pepper, and some chopped chives, parsley, rosemary, and thyme.
If you don’t want an “herby” butter, consider other options. Maybe 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. If you’d like to, take a gander at my favorite Spice Blends for inspiration. And of course, there’s nothing wrong with plain butter and a little salt.
If you have any leftover herbed butter, toss it in the fridge and use it to melt over a steak or a burger (think Culver’s Butter Burger) or add it to a baked potato.
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. I do have a brush I use to pull off any remaining silks. That works like a charm.
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 a little butter on your hands and rubbing it all over the corn. That’s why it’s best to pull the foil piece for the top out first! Cover and seal and roast your corn and then take all the time you need to get all the butter off your hands, lol! Who needs lotion… Serve with the remaining butter.
I like to use a pan just in case there might be any holes poked in the foil and I don’t like to deal with a mess if that happens. If you’re very careful, you could probably arrange all this on a sheet pan, instead.
How to Store Oven Roasted Sweet Corn:
If you have to store it, just wrap it in some of the foil you used and refrigerate. I’m really not one that deals well with leftover sweet corn on the cob just for eating the next day, although you can. Just 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. One hack that does work is using a bundt pan to hold the cob while you shave off the kernels. Put the pan inside a larger container to catch the kernels and be careful of your pan and your knife~ I have an old, ugly bundt pan I keep just for this!
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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. And you don’t open it before you buy it – that’s for rank amateurs. Look for fresh silk at the top and inspect the cob for small holes or breaches in the husk.
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 and husking it there 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. Watch for spectacular sales before summer holidays. See what’s on sale during any holiday on my post, Win at the Grocer.
I thought this would be a great recipe to post prior to Labor Day, which always means not only the end of summer but hopefully some get-togethers! Whether you want just a few ears or dozens, this is a simple recipe with a great pay off – those are always my favorite kinds! Take care all,
Oven Roasted Sweet Corn
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Side
- Cuisine: American
- 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
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.
Keywords: Sweet Corn, Sidee