Roasted Corn with Garlic and Olive Oil

Shannon Hinkle


My husband is a corn lover and he LOVES it when I make him this! If you don't want to use butter in the mixture, it still comes out great as long as you use enough olive oil to coat it. I use alot of pepper too. This corn is super yummy!

★★★★★ 2 votes
15 Min
15 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
What an easy way to prepare corn on the cob when you have company! You can have everything ready and then stick it in the oven at the last minute. Your guest won't even have to butter their corn.


pieces of foil
ears of corn(we like the white sweet corn)
1/4 c
minced garlic
1/4 c
softened butter(optional)
3 Tbsp
extra virgin olive oil
black pepper to taste


1Turn oven to 425 degrees and let preheat. Prepare your corn ears and clean them up. Get out a cookie sheet and your foil.
2Mix together olive oil, garlic and butter if you wish, in a bowl. Add in pepper, as much as you like. Set an ear of corn on a piece of foil on the cookie sheet. Rub the corn with the mixture and roll corn around to get it well coated. Wrap up in foil.
3When all corn is wrapped up, stick it in the oven for at least 15 mins. If you like it a little more roasted, go for 20 mins. I always do 15 and it comes out great.

About this Recipe

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