This recipe for cooking corn on the cob in the oven in foil is the absolute simplest way to cook AND prepare it as a side vegetable. And cleanup is a breeze. This is part of our Vegetables. Sides, Holidays, Christmas, & Thanksgiving categories. Also, this recipe is listed on our Christmas Dinner Meals and Holiday Dinner Suggestions articles. You can also cook these corn on the cob on the grill.
How To Cook Corn on the Cob in the Oven in Foil
This is the absolute easiest and most efficient way to cook corn on the cob in the oven in foil. Just follow these simple, fast steps.
- Prepare the corn cobs by removing all husk parts and strings (shucking them) while dry. Then, rinse them off.
- After that, position them alongside each other in a doubly long foil sheet.
- Then, place butter slices on both sides of each corn cob. Finally, season with salt & pepper.
Then, wrap up the entire set of prepared corn cobs and bake them for 16 minutes in a preheated oven at 375°F (190°C) on a baking sheet, middle or upper shelf.
After baked, you can serve right away or set them aside, still wrapped up in foil. When ready to serve, skewer both ends with a corn cob holder.
Shucking Corn on the Cob
I worked in the commercial, labor-intensive food industry. So, this is the best way that seemed to be the quickest, best, and most used by others. Ignore the videos you might see that mention how to shuck corn using the microwave. It makes it too hot, excessively moist, and it won’t taste as good and fresh.
How to Shuck Corn Easy (aka How to Peel Corn Easy)
Remove the outer leaves
While shucking, don’t wet the corn. Wetting the corn is a big misconception. Then, remove the outer husks first. That’s the large outer, leafy parts. You’ll also take advantage of that moment and pull off the majority of the silk strands as well. All of this is just a large grab-and-pull away from the cob. Make it easier and pull away and down a bit towards the base. The attached shuck “leaves” are here.
Remove the silk strands
All that remains are some of those silk strands. So, after you’ve remove the majority of them in the previous step, grip the cob as thought you’re getting ready to wring water from a wet towel. But, instead of squeezing too tightly, you use one hand to grip one side and the other hand does the “wringing” on the other half. You’ll be firmly rotating your “wringing” hand back-and-forth. After you go back-and-forth a couple of times, pull that wringing hand away as you pull the now loosened strands as well. Then, repeat this on both halves of the cob a few times.
Do not get the corn wet during this process. Then, remove the outer husks first. That’s the large outer, leafy parts. You’ll also take advantage of that moment and pull off the majority of the silk strands as well. All of this is just a large grab-and-pull away from the cob. Make it easier and pull away and down a bit towards the base. That’s where the shuck “leaves” are attached. Inspect periodically. So, a light wringing will ultimately remove them all. Also, keep in mind the gripping strength of the wringing hand is not to squeeze too tightly or you’ll crush the corn kernels.
Inspect periodically. So, a light wringing will ultimately remove them all. Also, keep in mind the gripping strength of the wringing hand is not to squeeze too tightly or you’ll crush the corn kernels.
Rinse corn cobs off
After the strands are removed, run the corn cobs under cold water to rinse off. You’re then ready for immediately using the cooking corn on the cob easy method in the oven.
More Foods To Cook with Corn on the Cob in the Oven in Foil
Now, let’s see what other sides you can cook alongside this corn on the cob in the oven in foil.
So, if you are baking potatoes in the oven, you can put these prepped corn cobs in about 20 minutes before the potatoes are done. That saves oven time.
On the stovetop, this this cabbage recipe is a good vegetable that goes with corn or baked potatoes. Just start the cabbage right after you put the corn in the oven. That ensures they’re both done about the same time.
Nutritional Values of Baked Corn on the Cob
The nutritional values are shown in the <Print Recipe> option. Read more about corn as a crop and its history.
Conclusion
This oven roasted corn on the cob goes with tons of meals and cooks fast in 16 minutes. Also, it’s a common staple vegetable, requires no pots of water, is nutritious, and fun to eat for everyone.
Corn on the Cob in the Oven
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Ingredients
- 2 ears corn on the cob
- ¼ tsp salt
- ⅛ tsp Ground Black Pepper
- ¾ Tbsp butter
Instructions
- Shuck the corn, i.e., remove the silk and husk to discard. Then, rinse corn cobs under cold water and set aside.
- Lay all cobs onto long sheet of foil.
- Can optionally season them all now with spices.
- Add 2 slim slices of butter on all sides of each cob; no more than 2 slices in-between cobs.
- Fully wrap the cobs in the foil and put on an ungreased baking sheet. Bake at 375°F for about 16 minutes. Optionally, turn over once (usually after 6-10 minutes) during baking to allow the butter to coat more evenly.
- Remove from oven. Turn to easiest position so you can carefully unwrap the foil. Affix 2 cob holders to each and serve.