Oven roasted foil wrapped corn on the cob is easy to prepare with very little mealtime clean up! The moist, buttery corn will be a summer staple.
One of the most popular ways to make corn on the cob is to wrap the peeled ears of corn in foil and then bake or grill them.
The best thing about making corn on the cob this way is that you can do most of the work ahead of time.
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Choosing The Best Corn On The Cob
1. Fresh is best! Stop by a farm stand or farmer’s market to get freshly picked corn on the cob if you can.
2. Look for bright, green corn stalks that are still tightly wrapped around the cob.
3. Corn on the cob stalk should be moist and the silks should be sticky and brown.
4. Check for tiny wormholes and bugs.
5. When possible, peel the top of the stalks apart, just a bit to check the corn without peeling it too far and causing the corn to dry out if you decide not to choose that ear.
Oven Roasted Foil Wrapped Corn On The Cob Recipe
Peel the corn on the cob and remove the silks.
Place the peeled corn on the cob on large squares of foil.
Spread butter over the corn.
Wrap the foil around the buttered corn on the cob.
Place the foil wrapped corn on the cob in a pan.
Bake at 400˚F for 30 minutes.
Carefully unwrap the cooked corn on the cob and serve with butter and salt.
Oven Roasted Foil Wrapped Corn On The Cob FAQs
1. How do I know when the corn is done? Don’t get too concerned with this since fresh corn on the cob can be eaten raw. The main thing is not to overcook it. Corn on the cob is done when it is hot and tender.
2. Should I sprinkle the corn on the cob with salt before cooking? Like when making boiled corn on the cob, it is best to wait and add the salt after cooking because the salt can toughen the corn.
3. Can I add other spices to the corn on the cob before wrapping the foil around it? Definitely! You can season it with black pepper, chili powder, sriracha sauce, garlic powder, chipotle seasoning, cajun spice, minced cilantro, basil, rosemary, or thyme.
4. Can foil wrapped corn on the cob be cooked on the grill instead of the oven? Yes! Cook it over medium heat for 25-30 minutes, turning it every 5 minutes.
Leftover Oven Roasted Foil Wrapped Corn On The Cob Recipes
Made more corn on the cob than you could handle? Cut the leftover corn off the cob and use it in one of the following recipes.
Cowboy Caviar by The Gunny Sack: This easy appetizer recipe for Cowboy Caviar, aka Southwest Black Bean salad, is fun to serve in little tortilla chip cups. This healthy dip has lots of protein and fiber!
Tex Mex Layered Salad by Recipe Girl: A layered salad for summer that includes all kinds of delicious goodies and is perfect for summer celebrations!
Corn Salad by The Gunny Sack: This Corn Salad recipe is a creamy combination of fresh sweet corn, colorful peppers, and ripe tomatoes! It is the perfect summer salad for potlucks, picnics, and barbecues.
Mexican Street Corn Pasta Salad by Chelsea’s Messy Apron: A delicious Mexican Street Corn Pasta salad with tons of veggies and a simple creamy chili-lime dressing.
How To Cook Corn On The Cob by The Gunny Sack: Wondering about other methods for how to cook corn on the cob? We’ve got you covered with recipes from grilled to oven roasted and with or without the husks.
Oven Roasted Foil Wrapped Corn On The Cob
- 4 ears corn on the cob
- 2 tbsp butter divided
- 1/8 tsp salt
- Place the peeled corn on the cob on large squares of foil. Spread about one teaspoon of butter over each ear of corn.
- Wrap the foil around the buttered corn on the cob.
- Place the foil wrapped corn on the cob in a pan.
- Bake at 400˚F for 30 minutes.
- Carefully unwrap the cooked corn on the cob and serve with butter and salt.