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Baked Corn on the Cob (Easy Oven-Roasted Method!)

5 from 4 votes
Quick and easy oven-roasted corn on the cob, slathered with an umami-rich miso butter! Parboiled and then roasted in the oven until lightly charred. No grilling is required in this easy oven-roasted method.
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes
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Sep 14, 2019 (Last updated Oct 3, 2023) by Hannah Sunderani

Baked Corn on the Cob (Easy Oven-Roasted Method!)

Say hello to the best Baked Corn on the Cob! This quick and easy recipe is made with sweet, crunchy corn that’s slathered with a 5-ingredient umami-rich miso butter, then oven-roasted until golden and lightly charred. It’s truly the best way to make the perfect corn with no grilling required! Get ready for a side dish recipe that will take fresh corn to a whole new level of delish (with almost no effort at all!)! 

I originally developed this baked corn on the cob recipe because I don’t actually own a barbecue. I know that might be surprising because I’m a really big cook, I’ve just never invested in one! But the GOOD news is you can still make that really delicious, charred, BBQ-style corn right in the oven. It’s just a really handy recipe if you’re also a person that doesn’t barbecue, if it’s raining, or you want savoury, juicy corn you don’t have to step outside for. 

You can enjoy it right off the corn cob as the perfect side dish, or cut it off the cob and add it to your favourite corn recipes like Fully Loaded Nachos, Fresh and Herby Summer Pasta, Vegan Tacos, Black Bean & Corn Salad, and more! It’s a simple recipe with infinite uses during the summer months! 

close up of the oven roasted corn on the cob slathered in miso butter and sprinkled with fresh herbs, onion salt and pepper. The corn is on a sheet pan.

This Baked Corn on the Cob is….

  • Restaurant-worthy 
  • Slathered with miso butter
  • Perfect for corn season
  • A great side dish
  • Umami-rich
  • Sweet and savoury
  • Vegan, Dairy-free, and Gluten-Free
  • Kid-approved

Get ready to me a-maize-d!

Ingredient Notes

In addition to fresh summer corn, you’ll need just 5 simple ingredients to make the homemade miso butter. It’s a wonderful spread for your corn, simple to make, and so gourmet!

  • Softened vegan butter ​is the base and adds the best, savoury flavour while keeping this recipe plant-based and vegan. 
  • White miso adds a complex umami-rich flavour. There’s really nothing quite like it!
  • Tamari enhances the savoury flavours. If you prefer, soy sauce works well too!
  • Maple syrup adds the perfect touch of sweetness to balance the rich, savoury, salty flavours. 
  • Freshly squeezed lime juice brightens the miso butter with acidity and a zesty finish. 

To make, simply combine the ingredients in a small bowl until whipped and creamy! Set aside while you prep the corn. 

ingredients for the miso butter mixed together
miso butter mixed together until smooth and paintable with the brush ready to be used

How to Pick the Freshest Corn

In my Bon Appetit magazine, I learned 3 quick and easy tips for picking the freshest corn at the grocery store (Not sponsored, I just love Bon Appetit!). 

  1. Pay attention to the corn silk! The silk should be a pale green or a light brown and should be slightly sticky to the touch. If it’s black then the corn is likely not as fresh as it once was, so skip that one! 
  2. Check the colour of the corn husks. ​The best corn husks will be vivid green in colour. If it’s too pale in colour, it was likely picked too early or on it’s way out. It also shouldn’t be too dry, loose, or papery. It should feel fresh and moist! 
  3. Feel the weight. Fresh, sweet corn shouldn’t feel too light and when you run your fingers along the husk, you should be able to feel the corn kernels. This is a sign of a hearty, juicy corn on the cob! 
oven roasted corn on the cob slathered with miso butter and sprinkled with herbs, red onion, salt and pepper. The corn is sitting on a sheet pan.

How to Make Baked Corn on the Cob

Before we get to oven-roasting, we first need to parboil the corn. This helps prevent the corn from drying out in the oven and ensures it remains moist and juicy. Boiling corn on the cob takes only 3-5 minutes, so don’t worry! It’s easier than you think. 

Parboil the Corn Cobs

To cook, begin by removing the husk and corn silk from the corn cobs. I like to do this outside because it can be messy! Then, bring a large pot of water to a boil. 

Once boiling, gently dip the sweet ears of corn into the boiling water and cook for approximately 3-5 minutes. You’ll know it’s ready when the corn has turned a bright yellow colour. 

corn on the cob that's been husked and laid out on parchment paper on a wood backdrop
remove the husks and silk from the corn.
parboiling corn in a pot of boiling water until golden yellow, about 3 minutes
parboil until golden yellow, about 3 minutes

Then, using tongs, gently remove the corn from the boiling water and let cool slightly. Pat the corn dry, then slather with miso butter until well coated and place the corn on a baking sheet. 

parboiled corn that is sitting on paper towel and pat dried. The corn and paper towel is on a wood backdrop.
gently remove the corn from the boiling water and let cool slightly. Pat dry.
corn on the cob that's been placed on a baking sheet and is being brushed with the miso butter.
slather with miso butter until well coated and place the corn on a baking sheet

Oven-Roasting 

​Next, place the corn on the top oven rack directly under the broiler. Allow the corn to roast in the oven for 3-5 minutes, turning halfway through to ensure both sides are lightly charred. 

Once the corn is charred to your liking, carefully remove them from the oven and finish with chopped fresh herbs, red onion, sea salt, and black pepper. Then, drizzle with lime or lemon juice and serve with remaining melted butter and dig in!

corn on the cob that's been roasted in the oven on broil until lightly charred. The roasted corn is on a baking tray on a wood backdrop.
Roast in the oven for 3-5 minutes until lightly charred.
roasted corn on the cob that's ready to be eaten. Served on a baking tray and sprinkled with fresh herbs, red onion and red pepper. The baking tray is sitting on a wood backdrop.
Sprinkle with chopped fresh herbs, red onion, sea salt, and black pepper. Drizzle with citrus and serve!

Make this recipe with me!

Make this oven-roasted corn on the cob with miso butter with me, on my YouTube Cooking Show. And see just how easy it is to make perfectly charred and deliciously juicy corn on the cob!

Recipe FAQs

Can I barbecue this sweet summer corn instead?

​This baked corn on the cob recipe is so fast and easy, but if you’re BBQ-ing already, feel free to wrap the corn in tinfoil and cook it on the BBQ with the rest of your meal. If you’re looking for more grill-friendly plant-based recipes, make sure to try my Lentil Burger Patties​ or these Easy Grilled Tofu Skewers!

How do you know when corn is ready in the oven?

Corn on the cob cooks fast! You’ll know it’s cooked when the colour of the corn kernels change from pale yellow to golden yellow. Just like the parboil, it should only take a few minutes for the corn to turn and char nicely.

Does corn get tougher the longer you cook it?

Corn does become tougher the longer it is cooked. Overcooked corn is also typically dry because it continues to lose moisture as it cooks. Make sure to watch carefully! 

oven roasted corn on the cob on beige plate. One of the corn husks has been sliced so that the corn has come off the cob. The corn is sprinkled with fresh herbs, red onion, salt and pepper.

More Delicious Summer Recipes You Might Like:

And there we have it, an incredibly quick and easy side dish, that’s so gourmet. I’ve no doubt you’re going to love this recipe. Time to take full advantage of corn this season with this sweet and savoury miso infused cob! Bon app!

oven-roasted corn on the cob that's been broiled until lightly charred. Sprinkled with fresh herbs, red onion, salt and pepper. The corn is still on the baking tray on a wood backdrop

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GFSGF

Baked Corn on the Cob (Easy Oven-Roasted Method!)

5 from 4 votes
By Hannah Sunderani
Quick and easy oven-roasted corn on the cob, slathered with an umami-rich miso butter! Parboiled and then roasted in the oven until lightly charred. No grilling is required in this easy oven-roasted method.
Print Recipe Pin Recipe
image of oven roasted corn on the cob slathered in miso butter and sprinkled with fresh herbs, red onion, salt and pepper. The corn is on a beige plate on a wood backdrop.
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Serves 6 people

Ingredients

  • 6 corn on the cob (husks removed)

Miso Butter

Optional toppings

  • freshly chopped cilantro (or parsley)
  • chopped red onion , for sprinkling
  • sea salt and pepper
  • lime wedges

Instructions

  • Turn oven to broil and bring the oven rack to top third of the oven. Line a baking tray with foil.
  • Additionally, bring a large pot of water to boil.
  • Prepare miso butter: in a bowl combine miso, tamari, lemon juice, maple syrup and vegan butter. Mash together with a fork to combine.
  • Gently immerse the corn into the boiling water and cook for 3 minutes, or until the corn turns a bright golden yellow in colour. Remove corn from pot and place on a kitchen towel to cool, pat to dry. Then transfer the corn to a lined baking tray.
  • Generously slather the corn with the miso butter to coat all sides. (Keep any remaining miso butter for serving)
  • Broil the corn in the oven for 3-5 minutes, turning halfway through to ensure both sides are lightly charred.
  • When lightly charred, remove from the oven and sprinkle with chopped herbs, red onion, sea salt and pepper. Drizzle with lime juice and serve with remaining miso butter.

Watch The Video

Notes

Miso butter will keep in fridge for up to one week. Placing miso butter in fridge also makes for a firmer texture, more butter like. Opt-in for this if you prefer to spread onto corn like butter vs. painting or drizzling.
Corn is best served fresh. If you have leftovers, cut corn off the cob and use in salads and buddha bowls.
Nutritional information is a rough estimate.

Approvals

Nutrition

Calories: 128kcal | Carbohydrates: 35g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 436mg | Potassium: 364mg | Fiber: 1g | Sugar: 2g
DID YOU

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and hashtag it #twospoons

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See more step-by-step instructions by visiting the recipe story here!

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  1. Fabulous looking corn! Now to get the ingredients. Thanks so much for sharing, Hannah. Cheers!

    Reply

  2. This was a summer staple for me! Was a big hit with the f
    Handful of friend who I got to share with! So delicious. Thanks Hannah. Yum!

    Reply

    • This makes me so happy Kortneii! I’m thrilled to hear that you enjoyed this recipe all summer long. Thanks for the sweet comment.:)

      Reply

  3. Yum yum yum! I made this 3 times throughout this summer! It’s such a great comforting summer recipe, and much healthier then a store bought vegan butter option.

    Reply

    • This makes me so happy! I’m thrilled that you’ve enjoyed the recipe so much. And I totally agree, much much healthier and tastier than vegan butter!

      Reply