Oven Roasted Corn on the Cob with Herbs
There’s something wonderfully nostalgic about corn on the cob. It signals summer gatherings, barbecues, and sunny afternoons. While boiling or grilling are traditional methods, I’ve found that nothing quite compares to the deep, sweet flavour you get from oven roasted corn on the cob. Roasting concentrates the natural sugars in the kernels, making them incredibly tender and juicy, with just a hint of caramelisation around the edges. Friends always ask me for this recipe after trying it at our dinner parties, and honestly, the secret is all in the herb butter. It melts into every nook and cranny, creating a side dish that truly shines.
What we’re making here is more than just a side dish; it’s a simple way to elevate a humble vegetable into something truly special. The aroma that fills the kitchen as the garlic and herbs roast is absolutely divine. This method is wonderfully hands-off, freeing you up to focus on your main course or simply enjoy a glass of wine while the oven does all the work. It works beautifully for a weeknight dinner when you want something satisfying, but it’s also impressive enough for guests. We’ll be slathering the cobs in a rich, herby butter that you can customise to your heart’s content.
This recipe is for anyone who appreciates how a simple technique can transform an ingredient. The corn becomes so succulent that it practically bursts with flavour when you take a bite. The herb butter gives it a savoury depth that complements the sweetness perfectly. It’s a straightforward method that delivers consistently brilliant results, making it a reliable addition to your cooking repertoire. Whether you’re pairing it with a simple grilled chicken or a hearty steak, this oven roasted corn on the cob is sure to be a highlight of the meal.
Recipe Overview
This recipe focuses on bringing out the maximum flavour from sweetcorn with minimal fuss. By roasting the cobs in a hot oven with a flavourful herb and garlic butter, the kernels become intensely sweet, tender, and slightly charred. I’ve found through testing that leaving the husks on for the initial part of the roast steams the corn perfectly before you finish it unwrapped to get that lovely colour.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Oven Roasted Corn On The Cob
- Genuine Flavour: The roasting process deepens the corn’s natural sweetness, while the garlic-herb butter infuses it with a savoury, aromatic character. The kernels remain plump and juicy, unlike boiled corn which can sometimes become waterlogged.
- Ready in Under 40 Minutes: From start to finish, this side dish comes together in about 35 minutes, with most of that time being hands-off while the oven works its magic.
- Flexible Recipe: You can easily change the herbs based on what you have. Parsley, chives, and thyme are my go-to, but rosemary, coriander, or even a pinch of chilli flakes would be fantastic.
- Great for Family Dinners: This is an ideal side dish for a Sunday roast or a summer barbecue. It’s a vegetable dish that even the fussiest eaters get excited about.
- Family Tested: My husband, who’s usually picky about vegetable sides, asked for seconds the first time I made this! It’s now a firm favourite in our house.
Ingredients You’ll Need
For the herb butter, using good quality butter makes a noticeable difference. I often use a good salted British butter as it provides a great flavour base. The fresher your herbs, the more vibrant the final taste will be.
- 4 large ears of fresh corn, husks on if possible
- 100g salted butter, softened to room temperature
- 3 cloves garlic, finely minced
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh chives, finely chopped
- 1 tsp fresh thyme leaves, removed from the stem
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper, freshly ground
- Flaky sea salt, for serving
Sara’s Tip: Make sure your butter is properly softened, but not melted. It should be easy to mix, like thick icing. This helps it cling to the corn cobs evenly rather than just running off onto the baking tray.
How to Make Oven Roasted Corn On The Cob
The process is straightforward. We’ll start by making a compound butter, which is just a fancy term for butter mixed with flavourings. Then we’ll partially roast the corn in its husk to steam it, before finishing it with the butter for that beautiful roasted finish.
- Preheat Your Oven: First things first, get your oven preheating to 200°C (180°C fan). Line a large baking tray with parchment paper or foil for easier clean-up later.
- Prepare the Herb Butter: In a small bowl, combine the softened butter, minced garlic, chopped parsley, chives, thyme, smoked paprika, and black pepper. Mix everything together with a fork until it’s well combined and the herbs are evenly distributed. This is a great explanation of how to make compound butter if you’re new to the technique.
- Prep the Corn: If your corn has husks, carefully peel them back without detaching them completely. Remove all the silky threads from the corn. If your corn is already shucked, you can skip this step.
- First Roast (Steaming): If you have husks, pull them back up to cover the corn. Place the cobs on the prepared baking tray and roast for 15 minutes. This initial step steams the corn inside its natural wrapper, making it incredibly tender. If you don’t have husks, wrap each cob loosely in foil and roast for the same amount of time.
- Apply the Herb Butter: Carefully remove the tray from the oven. The corn will be very hot. Peel back the husks again (or unwrap the foil) and generously brush about two-thirds of the herb butter all over each cob, making sure to get it into all the crevices. What works best for me is using a pastry brush for an even coating.
- Final Roast: Place the uncovered, buttered cobs back on the baking tray. Return to the oven and roast for another 10-15 minutes, or until the kernels are tender and you see some lovely golden-brown, slightly charred spots.
- Serve: Remove the corn from the oven. While it’s still piping hot, brush over the remaining herb butter and sprinkle with a little flaky sea salt. Serve immediately.
Tips From My Kitchen
- Temperature Control: A hot oven is key. 200°C is the sweet spot for getting that caramelisation on the kernels without drying them out. If your oven runs hot, keep an eye on them after the 8-minute mark on the final roast.
- The Secret Step: Don’t skip the initial 15-minute steam-roast in the husks or foil. I learned that this step is what makes the kernels plump and juicy. Roasting them bare from the start can sometimes lead to tougher, slightly dehydrated corn.
- Make-Ahead: You can make the herb butter up to 3 days in advance and store it in an airtight container in the fridge. Just remember to take it out about an hour before you cook to let it soften.
- Storage: Leftover roasted corn can be stored in the fridge for up to 3 days. The kernels can be cut off the cob and used in salads, salsas, or pastas. I find it reheats best in a dry frying pan for a minute or two to bring back some of that roasted texture.
Equipment You’ll Need
You don’t need any highly specialised equipment for this recipe, which is part of its charm. Here are the basics:
- Large baking tray
- Parchment paper or aluminium foil
- Small mixing bowl
- Sharp knife and cutting board
- Pastry brush or spoon for spreading butter
Common Mistakes to Avoid
Over the years, I’ve made a few mistakes so you don’t have to! Here’s what to watch out for:
- Overcrowding the tray: Don’t cram the corn cobs together. Give them plenty of space on the baking tray. This allows the hot air to circulate properly, ensuring they roast evenly instead of just steaming. Use two trays if you need to.
- Using Cold Butter: Trying to spread cold, hard butter on the corn is a frustrating task. It won’t coat evenly and will just clump. Ensure your butter is properly softened at room temperature for a smooth application.
- Overcooking: It is possible to over-roast corn. If cooked for too long, the kernels can become dry and shrivelled. Keep an eye on them during the last 10 minutes of cooking and pull them out as soon as they are tender and have some golden spots.
Delicious Variations to Try
Once you’ve mastered the basic recipe, it’s so much fun to experiment. Here are a few variations my family enjoys:
- Spicy & Zesty: Add 1/2 teaspoon of chilli flakes to the butter mixture. Once roasted, squeeze fresh lime juice over the cobs and sprinkle with chopped fresh coriander instead of parsley.
- Cheesy Garlic Version: Mix 30g of finely grated Parmesan cheese into the herb butter. The cheese will melt and create a wonderfully savoury, golden crust on the corn as it roasts.
- Vegan Option: This recipe works beautifully with a good quality vegan butter block or even just extra virgin olive oil. If using oil, simply mix it with the herbs and garlic and brush it on as you would the butter.
What to Serve With Oven Roasted Corn On The Cob
This roasted corn is a versatile side that pairs well with so many main courses. Its sweet and savoury profile complements grilled and roasted meats beautifully.
- Grilled Meats: It’s a natural partner for anything off the barbecue, from sausages and burgers to a juicy steak.
- Roasted Chicken: The herby notes in the butter make this an excellent side for a classic roast chicken. It would be fantastic alongside this Lemon Garlic Chicken for a complete meal.
- Fresh Salads: Serve alongside a crisp green salad with a sharp vinaigrette to cut through the richness of the butter. You could also serve it with a more substantial main like a Garlic Parmesan Chicken Pasta Recipe.
- Drink Pairing: A crisp, cold lager or a glass of unoaked Chardonnay works wonderfully here. For a non-alcoholic option, a sparkling elderflower pressé is delightful.
Frequently Asked Questions
Oven Roasted Corn On The Cob
Ingredients
Method
- Preheat Your Oven: First things first, get your oven preheating to 200°C (180°C fan). Line a large baking tray with parchment paper or foil for easier clean-up later.
- Prepare the Herb Butter: In a small bowl, combine the softened butter, minced garlic, chopped parsley, chives, thyme, smoked paprika, and black pepper. Mix everything together with a fork until it's well combined and the herbs are evenly distributed. This is a great explanation of how to make compound butter if you're new to the technique.
- Prep the Corn: If your corn has husks, carefully peel them back without detaching them completely. Remove all the silky threads from the corn. If your corn is already shucked, you can skip this step.
- First Roast (Steaming): If you have husks, pull them back up to cover the corn. Place the cobs on the prepared baking tray and roast for 15 minutes. This initial step steams the corn inside its natural wrapper, making it incredibly tender. If you don't have husks, wrap each cob loosely in foil and roast for the same amount of time.
- Apply the Herb Butter: Carefully remove the tray from the oven. The corn will be very hot. Peel back the husks again (or unwrap the foil) and generously brush about two-thirds of the herb butter all over each cob, making sure to get it into all the crevices. What works best for me is using a pastry brush for an even coating.
- Final Roast: Place the uncovered, buttered cobs back on the baking tray. Return to the oven and roast for another 10-15 minutes, or until the kernels are tender and you see some lovely golden-brown, slightly charred spots.
- Serve: Remove the corn from the oven. While it's still piping hot, brush over the remaining herb butter and sprinkle with a little flaky sea salt. Serve immediately.
Notes
I really hope you give this oven roasted corn on the cob a try. It’s such a simple way to turn a classic summer vegetable into something that feels a little bit special. The combination of sweet, tender corn and rich, savoury herb butter is just a delight. If you do make it, I’d love to hear how it turned out for you. Please leave a comment below and let me know what you think!
Happy cooking,
Sara Gomez
