Go Back
Oven Roasted Corn On The Cob

Oven Roasted Corn On The Cob

Course Side Dish
Cuisine American
Keyword corn-on-the-cob, roasted-corn-on-the-cob
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 8
Calories 199kcal
Author Melissa Sperka


  • 8 large corn on the cob husk and silk removed
  • 6 tablespoon softened butter
  • 1 tablespoon chopped Italian parsley
  • 1 teaspoon garlic salt
  • ¼ teaspoon onion powder
  • ¼ teaspoon black freshly ground black pepper


  • Preheat the oven to 425°F. Line a 10 x 15-inch jelly roll pan or similar with heavy duty aluminum foil and coat liberally with cooking spray.
  • Mix together the softened butter, Italian parsley, garlic salt, onion powder and black pepper.
  • Slather the corn on all sides with ½ of the seasoned butter. Lay side by side on the baking sheet. Cover loosely with foil.
  • Bake for 25 minutes turning occasionally, or until tender.
  • Uncover and increase the oven temperature to broil for 3-5 minutes to char slightly.
  • Brush with the remaining seasoned butter and serve.


Serving: 1serving | Calories: 199kcal | Carbohydrates: 27g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 411mg | Potassium: 394mg | Fiber: 3g | Sugar: 9g | Vitamin A: 685IU | Vitamin C: 10mg | Calcium: 7mg | Iron: 1mg