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Oven Roasted Corn on the Cob

Oven roasted corn on the cob gets deeply caramelized with golden blistered kernels by roasting at 425°F. Finished with melting herb butter and a quick sprinkle of flaky salt for concentrated sweet flavor.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Corn
  • 4 corn Husked ears
Seasoning and roasting oil
  • 2 tbsp olive oil Or use melted butter
Butter topping
  • 4 tbsp unsalted butter Softened
  • 1 tsp garlic powder For the herb butter
Herbs
  • 1 tsp fresh parsley Chopped
Seasonings
  • 0.25 tsp salt To taste
  • 0.25 tsp black pepper To taste
  • 0.25 tsp flaky sea salt For finishing

Equipment

  • 1 sheet pan

Method
 

Prep and roast
  1. Preheat the oven to 425°F and line a baking sheet with foil.
  2. Rub each ear of corn with olive oil or melted butter and season with salt and black pepper.
  3. Place the corn directly on the baking sheet and roast for 20–25 minutes, turning once halfway, until kernels are golden and blistered in spots.
Make herb butter and finish
  1. While corn roasts, mix the softened butter with chopped parsley and garlic powder until evenly combined.
  2. Remove the corn from the oven and immediately top each ear with a generous pat of herb butter so it melts down the sides.
  3. Finish with flaky sea salt and serve right away.

Notes

Pro tip: for the best blistered spots, roast on a foil-lined sheet without crowding so hot air can circulate. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in a 375°F oven for 5–8 minutes. Freezing isn’t recommended because corn texture softens. Dietary swap: use vegan butter instead of unsalted butter for a dairy-free herb topping.