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Oven-Roasted Corn on the Cob

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  • Author: María
  • Total Time: 25 minutes
  • Yield: 6 1x


I like to gnaw down my cobs in rows like an ol’ timey cartoon character. 


  • 6 ears of corn, shucked and cleaned
  • 6 tbsp salted butter
  • 1 tbsp granulated sugar*
  • 1/2 tsp kosher salt
  • 1/4 tsp cayenne pepper
  • 1/4 tsp cracked black pepper


  1. Preheat your oven to 400°F and place an oven rack in the center. Line a baking sheet with non-stick aluminum foil. Place your corn cobs on the foiled lined sheet and set them aside.
  2. In a small bowl mix together the butter, sugar, salt, and both types of pepper with a fork until thoroughly combined.
  3. Use a basting brush to apply half the compound butter all over each ear of corn. Roast in the oven for 10 minutes, then turn and continue roasting for 7-10 more minutes, until browned in spots and kernels are deeply yellow and tender when you press them with a fingertip. 
  4. After the corn has finished cooking apply the remaining butter all over the corn and serve immediately. Dassit!


  • I recommend tasting the compound butter when you’re done mixing it up, before applying it. This way you can adjust to your own tastes. 
  • Prep Time: 5
  • Cook Time: 20
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