Oven Roasted Corn on the Cob Recipe

Easy roasted corn with chili powder and garlic. Tender with charred edges, ready in 35 minutes!

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Course: Side Dish

Cuisine: American

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings:

Author: Jennifer Stewart

Preheat oven (or toaster oven) to 425°F (220°C). Line a baking sheet with foil or parchment paper for easy cleanup.
To mimic that air-fryer-style crispness, use convection mode in your oven or toaster oven if available.
Peel off the husks and silk. Trim the ends if needed.
Place corn on the baking sheet and drizzle with olive oil. Use your hands or a brush to coat evenly.
Sprinkle with salt, pepper, and any additional spices.
Bake for 25–30 minutes, turning the corn halfway through. The kernels should be tender and slightly charred in spots.
Remove the corn from the oven and immediately brush hot corn with melted butter and sprinkle with chopped herbs if desired.
Serve immediately.

Use convection mode if your oven has it for crispier, more caramelized corn.
Line baking sheet with foil or parchment for easy cleanup.
Use your hands to rub oil and seasoning evenly over every kernel. It's ok to be a little messy.
Turn corn halfway through roasting for even charring on all sides.
Brush butter on immediately when corn comes out of oven. Hot corn soaks it right up!
Try flavored olive oil like garlic or sesame for extra flavor before roasting.
Try flavored butter like garlic, chili-lime, or honey for fun variations.
Use leftover roasted corn kernels in street corn salad, corn salsa, or pasta salads.
Don't skip the smoked paprika - it adds beautiful color and smoky flavor!
Serve immediately for best flavor and texture.