Oven Corn On The Cob !

Colleen Sowa


This is a recipe that I use when I have a large gathering and no room on the grill or stove top! The corn comes out lovely and ready to eat!

This recipe is easily doubled or trippled! You can have two pans in the oven at once!

We always do up a lot of corn, and cool and store in zipper bags in the refrigerator for other meals.

★★★★★ 5 votes
24 - 36 pieces of corn on the cob
10 Min
35 Min


12 large
ears of corn (shucked, washed, trimmed and broken or cut in halves or thirds)
1/2 stick
butter (cold and firm)
salt and white pepper (to taste)
1/3 c


1Preheat oven to 350 degrees.
2Prepare the corn by shucking, washing and trimming. At this point, either break the ears of corn into two or three pieces... OR.... cut the corn into pieces.
3Butter a baking sheet.

Butter each piece of corn. Place corn on baking sheet.

Spinkle lightly with the salt and white pepper.
4Add 1/3 cup water to pan of corn.

Cover pan of corn with aluminum foil and seal tightly.
5Put pan of corn in the oven. Bake for 20 minutes. Gently wiggle the corn on the pan. Turn oven off and leave in oven for 15 more minutes.
6When all other food is ready, bring out the hot corn on the cob!

About Oven Corn On The Cob !

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy