Roasted Buttered Corn on the Cob

Don’t feel like grilling? That’s okay! Turn on the oven instead so that you can mindlessly cook this Roasted Buttered Corn on the Cob. You officially have my permission!

Grab Your Corn!

It’s time to cook some corn everyone! And I’m talking corn on the cob! But wait, don’t just grab any corn you see at the store. If you can, check it over before throwing it into your cart. The best corn will be tightly wrapped in it’s husk. That husk should be light green in color and should feel firm when you gently squeeze it. If it’s squishy or has silks on the top that are mushy and smell a bit “off” than pass!

Now what?

Once you get your corn home, decide when you’re going to cook it. If you’re using it tonight or tomorrow, it’s totally cool to keep it at room temperature until you’re ready. If you want to wait a few days, keep it in its husks and store in the refrigerator.

Roasted Buttered Corn on the Cob |

Butter Before You Cook It!

Contrary to all of my childhood experiences with corn, I’m recommending buttering your corn BEFORE you cook it. Yikes! I’m likely offending someone with that idea, but honestly, I love this method. Here’s how it works. You make a compound butter – just a fancy way of saying you mix room temp butter with some aromatic stuff – and then smear it all over your corn. Wrap up the corn and cook. When it’s done, all you have to do is remove that foil and enjoy. For me, it’s a more pleasureable corn experience.

Don’t Believe Me?

That’s okay. Try it for yourself and let me know what you think! So go grab that corn and get cooking! And feel free to experiment with flavor combinations! Play with different herbs and spices…just have fun!

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Roasted Buttered Corn on the Cob |

Roasted Buttered Corn on the Cob

  • Author: Sara Haas
  • Total Time: 40 minutes
  • Yield: 4 1x


Make a compound butter and smear it all over your corn before roasting it. It’s a delicious way to enjoy corn on the cob!


  • 3 tablespoons softened butter
  • 1 tablespoon chopped fresh chives
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon cracked black pepper
  • 4 ears fresh corn, husk and silks removed


  1. Preheat the oven to 425’F. 
  2. Combine the butter, chives, garlic powder, salt and black pepper in a small bowl. Spread butter over each cob then wrap in foil. Place wrapped corn on a baking sheet or in an oven-safe roasting pan and cook, flipping halfway through cooking, until tender, about 35-40 minutes.
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Category: Sides