How to Cook Corn on the Cob

Want to know how to cook corn on the cob for the VERY BEST results? The method that yields tender, sweet corn that shucks effortlessly and tastes delicious is...oven roasting!

The Easiest, Tastiest, BEST Way to Cook Fresh Corn on the Cob with Text Overlay


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Today's recipe isn't exactly a's more of a method. Nevertheless, the few basic steps are beyond easy and the results are beyond delicious. I'm convinced that if you try this method for how to cook corn on the cob, it will become your favorite way to do so from here on out.

Big talk, huh? Well, if you haven't tried this method before, prepare to be pleasantly surprised!

The Best Method

So the biggest pro of cooking fresh corn on the cob is, of course, that it tastes really good.

And the major con? It's a big, sticky, stringy mess getting that yummy corn separated from the husks and silk.

Well, this oven roasting method eliminates the mess, folks. Eliminates it! Seriously...let me walk you through how easy this is.

Close-Up of Oven Roasted Corn

How to Cook PERFECT Corn on the Cob

STEP 1: Do not peel your husks of corn. Just wash them! Truthfully, you probably don't even have to worry about this step, but I'm in the habit of washing all of my produce...if not to appease my germophobia, then to rinse off any pesticide residue.

I also recommend cutting off the silk sticking out of the ends of the husks as well as any tips of leaves that are extending from the body of the corn. There's probably nothing to worry about, but doing a little trimming beforehand makes me feel better about not catching anything on fire during roasting.

Fresh Corn in Husk Before it Goes in the Oven

STEP 2: Preheat the oven to 350° and lay your ears of corn directly on the center-position oven rack. (I have only ever cooked as many corn cobs as I can fit in a single layer, so about 8 at a time. And yes, there are only 7 here. Just making sure you're paying attention!) Cook for 30 minutes.

Row of Corn in the Oven Roasting

STEP 3: Remove the corn from the oven and allow to cool for a few minutes. (You'll know the corn is done if it gives a bit when you squeeze it.) Using an oven mitt or kitchen towel, hold the base of each ear of corn and shuck away the husk and silk. Be careful of very hot, escaping steam! The silk should peel away easily with the husk.

Corn on the Cob on a Baking Sheet Fresh from the Oven
Freshly Shucked Corn on the Cobb Fresh from the Oven

STEP 4: Slather with butter! Sprinkle with salt and pepper! Serve hot and scarf it down!

Okay, you are not actually required to use butter, salt, or pepper...this corn actually tastes amazing perfectly plain, as displayed above. But however you choose to eat it, I think you will love it!

Close-Up on a White Platter

So just in time for Memorial Day weekend...just in time for summer barbecues and picnics and potlucks...just in time for 4th of July are now privy to the easiest, yummiest, most mess-free way to cook fresh, sweet, PERFECT ears of corn! Enjoy, friends!

And keep your eyes peeled (heh) for some upcoming recipes calling for fresh corn. Because now that we all know how to cook corn on the cob using this easiest, most effortless, almost magical method...well, I think we need to agree to include fresh roasted corn in our recipes all summer long. 😉

The Easiest, Tastiest, BEST Way to Cook Fresh Corn on the Cob Collage with Text Overlay 123

Have a wonderful long weekend with your families, and take a moment to remember the brave servicemen and women who have made the ultimate sacrifice serving our country. We are so blessed to live in America.

Ideas for Enjoying Fresh Roasted Corn

The Easiest, Tastiest, BEST Way to Cook Fresh Corn on the Cob: Oven Roasting! Simply wash & cook...once done, husks and silk peel away with no mess! |

How to Cook Corn on the Cob

Fresh ears of corn are oven roasted in their husks for tender, sweet corn that shucks effortlessly. This is the BEST way to cook fresh corn on the tastes better than boiled and there's no sticky, messy silk to deal with!
Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 servings (or as many as you want to make!)
Calories: 77kcal
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  • Fresh ears of corn, unpeeled and in husks


  • Place rack in center position of oven. Preheat oven to 350°F.
  • Wash ears of corn. Cut off any silk hanging out the ends. Trim any tips of leaves extending from sides. Do not peel.
  • Place ears of corn directly on oven rack. Cook for 30 minutes.
  • Remove corn from oven. Corn is done when it gives a little beneath the husk when you squeeze it. Allow to cool for a few minutes before holding with a kitchen towel or oven mitt to peel. Beware of very hot, escaping steam. The silk and husks should remove easily. Use the husks as a handle or remove them altogether.



I keep my number of ears of corn to however many will fit in a single layer on the oven rack. If you decide to stack your corn in order to fit more, just be sure it doesn't get too close to the heating element in the oven. Also be aware that you may have to slightly increase the cooking time.


Calories: 77kcal | Carbohydrates: 17g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 14mg | Potassium: 243mg | Fiber: 2g | Sugar: 6g | Vitamin A: 168IU | Vitamin C: 6mg | Calcium: 2mg | Iron: 1mg
Made this recipe? I'd love to see on IG!Mention @FiveHeartHome or tag #FiveHeartHome!

Recipe adapted from

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5 from 8 votes (6 ratings without comment)

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Recipe Rating


  1. 5 stars
    Wow! Never thought they would come out this wonderful! Crispy/crunchy and sweet! These did not anything else, perfect!
    Thank you!

  2. 5 stars
    This is exactly how I make my corn! It’s healthy and delicious, no worry about aluminum foil (better for the environment and honestly I think you’re health too). No need for butter or salt it’s incredibly tasty and less guilt for the waist line!
    I think I check my corn at 20-25 minutes though.

  3. I've never heard of cooking corn this way...BUT it was Easy and Great tasting!!
    I also cooked some in boiling water like I usually have done...and my husband and I liked the BAKED ones BETTER!! Thanks for the Easy and Great idea!!

  4. I will definitely try this out next time I have corn on the cob. Suggested alternative to corn on the cob toppings is Cotija cheese(Mexican cheese=salty goodness) and if feeling adventurous, mayo. The Cotija cheese tho is a MUST try, no salt needed when using it.

    1. Sounds delicious, Monique...makes me want some Mexican street corn right now! 🙂

  5. OMG talk about Game changer!!!! I wanted fresh corn for white corn guacamole, but didn't want to deal with all the corn strings. Your method worked perfectly!!! Thanks so much for sharing.

  6. Have been cooking our corn this way on the grill for years but never thought of doing it the oven. Works even better this way. We prefer it cooked 45 minutes though.

  7. I see most of the comments are from about a year ago, but cooking corn on the cob is always the thing to do this season. I tried your simple method tonight. I don't eat butter, so I was planning to put a little Sriracha sauce on it after I peeled down the husks. No way! Nature gave it all the flavor one could ask for. I am a firm believer in roasting veggies. It brings out their wonderful, caramelized flavor. The corn was wonderful, and the built in handle was good to have.

    1. So happy to hear that you enjoyed the results of this method! And I agree...roasting veggies always brings out their best flavor! 🙂