Baked Corn On The Cob

Baked corn on the cob is the perfect side dish for a weeknight dinner! The corn can be baked in the oven alongside your main dish.

Course Side

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 113kcal

Author Tonia Larson

Equipment

Ingredients

4 ears corn on the cob
4 teaspoon butter
1/8 teaspoon salt

Instructions

Preheat oven to 400˚F.
Shuck the corn, remove the silks, and place it in a pan with sides.
Bake at 400˚F for 25-30 minutes, turning halfway through baking, until hot and tender.
Serve hot with butter and salt.

Video

Notes

One: Storage

Store leftover corn in an airtight container in the fridge for 3-4 days.

Two: Steamed

Add 1/2 inch of water to the pan and cover it tightly with foil before baking.

Three: For A Crowd

Cut the shucked corn in half and use a larger pan or roaster to bake it.

Four: Bacon Wrapped

Line a 9x13-inch pan with foil. For crispy bacon, partially cook the bacon in the prepared pan at 400˚F for about 6-8 minutes. Wrap slices of bacon around the peeled corn and use toothpicks to secure the bacon if necessary. Bake for 25-30 minutes until the bacon is cooked and the corn is tender.

Nutrition