Roasted Corn on the Cob



Serving size

1 ear corn
45 Minutes

This recipe can easily be multiplied or divided by 2. Leftover corn is delicious. Leave it wrapped in the husks inside the foil.

Roasted Corn on the Cob


2 medium ear Corn, sweet, yellow, raw
1/8 tsp., ground Black pepper
1/4 tsp. Salt
2 tsp.. Unsalted butter


Preheat the oven to 400°F.

Peel the husk back from the corn, being careful not to detach them from the stem. Remove silks and rinse well, wetting down the husks.

Sprinkle the salt and pepper over the corn.

Fold the husks against the corn and wrap in foil.

Roast in the oven for about 30 minutes. Turn them 1/4 turn about every 7 - 8 minutes.

Remove from the oven and unwrap the foil. Cut the bottom of the cob so that the husks fall away easily.

Serve each with a pat of butter.

These can also be roasted on top of the grill. The heat should be medium to medium-high and you must turn them frequently, as noted above.

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Special Diet Information

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GERD / Acid Reflux

No specific GERD triggers.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

This recipe includes the pat of butter for your corn on the cob because it just wouldn’t be corn without it. Take the pat and enjoy it. This recipe works well both on the grill and in the oven. The grill will give the corn a lovely charcoal flavor.

"The greatest drawback is the way in which it is necessary to eat it. It looks awkward enough: but what is to be done? Surrendering such a vegetable from considerations of grace is not to be thought of."

Harriet Martineau, an Englishwoman writing about corn on the cob in 1835