Fail-Proof Baked Corn on the Cob

Oven roasted corn with paprika butter feature image close up with paprika and pats of butter.

5 from 1 vote

Fail-Proof Baked Corn on the Cob uses paprika butter, salt, and pepper to create tender oven-roasted corn with simple savory flavor. It works well for easy side dishes, summer cookouts, and oven-roasted vegetables. Wrapping the corn in foil helps keep the kernels juicy and buttery while they roast.

Prep Time10

Cook Time25

Total Time35

Course: Side Dish

Cuisine: American

Servings:

Calories: 134kcal

Author: Jami Powell

Equipment

Aluminum foil
Baking sheet
Pastry brush
Mixing Bowl

Ingredients

4 ears of corn husked
4 tablespoons butter melted
½ teaspoon paprika divded
1 teaspoon salt
½ teaspoon black pepper

Instructions

Preheat your oven to 400°F (200°C). Husk the corn and remove any remaining silk.
In a small bowl, combine the melted butter, paprika, salt, and black pepper. Mix well. Brush each ear of corn generously with the butter mixture, ensuring all sides are well coated.
Individually wrap each ear of corn in aluminum foil, sealing the edges to create a packet. Place the foil-wrapped corn on a baking sheet and roast in the preheated oven for 25 minutes, turning once halfway through.
Carefully remove the corn from the foil. Sprinkle remaining paprika over the top and add additional butter if desired. Serve immediately.

Notes

Cooking Notes

Coating the corn fully with the butter mixture helps prevent dry spots during roasting. Wrapping the foil tightly keeps the kernels juicy and tender while baking.

Tips for Best Results:

Coat the corn evenly with the butter mixture.
Seal the foil packets tightly before baking.
Turn the corn halfway through cooking.
Serve immediately while the butter is still warm.

How to Know It’s Ready:

The corn kernels should look plump and tender while the butter coating stays glossy across the surface.

Nutrition