Place as many cobs of corn as you’d like in a baking dish, cover, add a splash of water and let the oven do all of the work. Easy peasy! Prep them ahead of time and keep warm in the oven.
Easy Way to Cook Corn on the Cob!
Corn on the cob is easy to make but we love this hands off method!No need to mind a boiling pot on the stove, pop it in the oven and walk away!Bake a little next to your main dish or bake a lot to feed a crowd.Once cooked, turn the oven off and leave the corn in to keep it warm until meal time.This easy recipe gently steams the cobs, infusing them with butter and seasonings! Just season, bake, and serve!
What You’ll Need for Baked Corn
Corn on the Cob – Remove the husk and silk from each cob. Ensure they’re roughly the same length and width so they cook evenly. Frozen corn is usually partially cooked and it can be baked without thawing or altering the baking time, just reduce the water to ¼ cup. If the corn is too long for your baking dish, break them in half or trim the ends. The corn can be stacked as well since it actually steams in the oven. Seasonings – A simple brush of butter and salt and pepper showcases the sweet flavor of summer corn.
Seasoning Variations
Homemade garlic butter is a savory spread to use. Or mix butter with a bit of garlic powder, chili powder, parsley, thyme, rosemary, or other fresh herbs, and of course salt & pepper. Sprinkle with some parmesan cheese on top too. For a Mexican Elote inspired snack, squeeze lime over the fresh cobs of corn. Brush each corn cob with mayonnaise (and sour cream if you’d like) and sprinkle with cotija cheese and a squeeze lime juice. Garnish with cilantro if you’d like. So good!
How to Bake Corn on the Cob
Have juicy and sweet corn ready in no time!
Got Leftovers?
Keep leftover baked corn on the cob in a covered container in the refrigerator and reheat portions by dropping them into boiling water until they are hot. Freeze whole cobs in zippered bags and thaw in the refrigerator before reheating. Or, cut the corn kernels off by holding a cob vertically with the small side down in a bowl and shearing off rows with a paring knife. Separate kernels and freeze for up to 6 weeks. These are perfect for use in your favorite corn recipes. Did you make this Baked Corn on the Cob recipe? Leave a rating and a comment below! © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
