Baked corn on the cob is a game-changer! Make this delish side dish of tender-sweet ears of corn without boiling any water!
Corn turns out tender and crisp with the butter and seasoning baked right in. No more messy buttering, just help yourself and enjoy!
Make baked corn, it’s the best way to get multiple portions for picnics, BBQs, and holidays!
Golden Baked Goodness!
- Baked corn is perfect for a crowd with less mess and less cleanup!
- Lightly steam each ear under the foil for the perfect pop of flavor in every bite!
- Baked corn makes the oven multi-purpose! Cook corn right alongside other dishes like roasted chicken, beef, or baked beans.
Just 3 Ingredients
Corn – Look for corn with fresh-looking silk and husks. Husks should be green and tightly closed at the tip. The bottom stem shouldn’t be brown or moist, and the tip should have kernels all the way to the top. Frozen corn is usually partially cooked or blanched before it’s frozen. Bake it the same way, simply add a few minutes to the cooking time, if necessary.
Butter – Butter and corn go hand in hand, but there are plenty of other options, too! Why not try mixing some sour cream with sriracha, buffalo sauce, or Thousand Island dressing? Go ahead and experiment with what’s in the spice cabinet and the condiments in the refrigerator!
Seasonings – Corn on the cob tastes amazing with extras. Try a little sprinkle of taco, chili, ranch seasoning, or even a brush of Italian dressing.
Variations – Parmesan cheese, crumbled cotija, or even bacon bits are yummy on sweet corn, too!
How to Bake Corn on the Cob
- Husk the ears of corn and place them in a baking dish.
- Add butter, salt, and pepper.
- Cover with foil and bake (per the recipe below).
Time Saving Tips
- Ensure each ear of corn is the same size in order to make sure they cook at the same rate.
- Easily shuck corn by microwaving the ears for up to two minutes (not longer or it will be too hot to handle or cook). Remove from the microwave, slice off the bottom stalk, and shake the cob. The husk and silk will be released altogether!
- After cooking, keep corn warm in the oven by turning the oven off and keeping it under the foil so it doesn’t dry out.
Serving and Storage Ideas
- Use baked corn to make a zesty Mexican corn salad, or roast an ear or two for fun and festive corn guacamole served with tortilla chips! Remove the kernels by holding a cob vertically with the small side down in a bowl and shearing off rows with a paring knife.
- Keep leftover baked corn in a covered container in the refrigerator for up to 3 days and reheat it in the microwave in a covered container with a little water. Corn kernels can be frozen for up to 6 weeks.
- This side dish goes great with air fryer frozen burgers, melt-in-your-mouth chicken, and slow cooker balsamic roast beef. Serve alongside your favorite chicken recipe with a side of jalapeno cornbread for a delicious meal!
Favorite Corn Recipes
Have you tried this Baked Corn on the Cob recipe? Leave a comment and rating below!
Baked Corn on the Cob
- Preheat oven to 375°F.
- Shuck the ears of corn and place them into an 8×8 baking dish or pan.
- Spread the butter over each ear of corn.
- Season with freshly ground pepper and sea salt or seasonings of your choice.
- Cover with foil and bake for 15 minutes. Rotate ears of corn and bake for another 15 minutes.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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This recipe was inspired by Hugs & Cookies XOXO