How to Cook Oven-Roasted Corn

by Jackie Lohrey ; Updated April 18, 2017

Enjoy corn on the cob year round by roasting it in the oven.

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Enjoy the sweet taste and crunchy texture of corn on the cob all year round by roasting whole ears of corn in the oven using aluminum foil. In addition to its bright, crisp flavor, roasted corn is a good way to increase your daily fiber intake as well as supply your body with niacin, folate and vitamin A. Flavor your roasted corn with a citrus mix or spice blend for a healthy alternative to butter and salt.

Preheat your oven to 425 degrees Fahrenheit. Adjust your oven rack to the bottom setting, closest to the heat source.

Shuck the corn, removing the husk and silky strings.

Brush the corn cobs with a small amount of canola oil. Wrap each corn cob individually in a sheet of aluminum foil.

Set the foil wrapped corn directly on the oven rack and roast for 20 to 30 minutes.

Check if the corn is done. Remove a cob from your oven with oven mitts, loosen the foil wrapping and pierce the kernels with a fork. The kernels should be tender and have dark brown or black specks on them.

Remove the corn from the oven using oven mitts. Carefully unwrap the cobs from the foil and serve immediately.

Tips

  • Squeeze lime juice and black pepper onto the corn for a sweet and healthy alternative to butter and salt. Or mix together 3 tablespoon paprika, 1/2 teaspoon cayenne pepper, 1/2 tablespoon black pepper, 1/2 tablespoon garlic powder and 1/2 teaspoon thyme in a small bowl. Sprinkle the herb mixture over the corn for a spicy flavor.

    You can also roast corn in its husk to enhance its flavor. If you choose this option, do not wrap the corn in foil. Loosen the husk from the corn cob, brush the kernels with a little oil and then recover the cob. Set the husks in your oven and roast for 20 to 30 minutes.

    For the best taste and nutritional value, roast the corn on the same day it is purchased.

Photo Credits

  • sebastianbroways/iStock/Getty Images

About the Author

Based in Green Bay, Wisc., Jackie Lohrey has been writing professionally since 2009. In addition to writing web content and training manuals for small business clients and nonprofit organizations, including ERA Realtors and the Bay Area Humane Society, Lohrey also works as a finance data analyst for a global business outsourcing company.