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How to Make Oven Roasted Corn – It’s Almost Too Easy
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Roasted corn might be the easiest recipe you make all summer, and that is exactly the point. Skip the grill, skip the boiling pot, and let the oven do the work while you handle everything else for dinner. This oven-roasted corn method turns six ears of fresh corn into a perfect side dish with about five minutes of hands-on effort.
Why Oven Roasted Corn Belongs in Your Summer Rotation
Here’s our favorite way to pull great flavor out of an ear of corn without babysitting a grill: give the microwave a head start, then let the oven finish the job. Leave the ears completely unhusked, rinse them or wrap them in a damp paper towel for extra moisture, and microwave one to four ears at a time on high for four minutes. That quick steam loosens the silk and softens the husk from the inside, so once the cobs are cool enough to handle, a clean cut at the stem end and a gentle unrolling slides the whole cob out, silks and all. No standing at the sink picking off strings one at a time.
From there, preheat the oven to 400°F (200°C), brush the par-cooked cobs with olive oil, season with salt and pepper, and roast for 10 to 15 minutes, turning halfway through. Because the microwave already did some of the work, the oven only needs to roast the exterior rather than cook the corn through. It’s the easiest way to turn summer corn into a delicious side dish on a weeknight when patience for extra steps is running low.
Want to go bigger? Swap in homemade garlic butter once the corn’s out of the oven. It disappears from the table fast.
The Best California Garlic Butter Recipe
Prepare to meet your new kitchen hero: a luxurious blend of creamy Real California unsalted butter, fresh California garlic, and an optional fiery hint of Fresno chile peppers. This garlic butter isn’t just a condiment; it’s key to unlocking the next-level potential of all of your dishes. And it’s ready to transform your meals from mundane to magnificent in no time flat.
Behind Every Ear: California’s Sweet Corn
Not all sweet corn survives the trip from field to oven the same way. At Five Crowns, a forty-year-old family farming operation based in Brawley, California, the corn grown for grocery shelves is too sweet to pick by machine. The kernels burst on contact with mechanical harvesters. So every ear gets snapped off the stalk by hand in the Imperial Valley sun, then moves into Five Crowns’ cooler facility and out to stores, usually in under a week.
Fields rotate across the Imperial Valley, the San Joaquin Valley, Arizona, and Mexico. This rotation keeps sweet corn kernels on shelves 365 days a year.
California Extra Virgin Olive Oil: The Perfect Accompaniment to Roasted Corn
Fruity olive oil brings a buttery, grassy richness to sweet corn. It enhances the kernels’ natural sweetness without competing with or overpowering it like other toppings can. If you have ever questioned whether olive oil is good for cooking at high temperatures or for you, check out our articles on olive oil below.
A Guide to High Heat Cooking with Olive Oil
Despite what you may have heard from a well-meaning friend, a random internet thread, or that one uncle who “used to cook professionally in college,” olive oil—especially California extra virgin olive oil—can absolutely hold its own when you turn up the heat.
Is Olive Oil Healthy for You? Oh So Good California EVOO
Extra Virgin Olive Oil (EVOO) is really having a moment, but is olive oil healthy for you? While EVOO is definitely a vibe, it’s not just a fad. The health benefits of olive oil have been recognized for decades. After all, olive oil is the headliner of the long-respected Mediterranean eating pattern.
A Word About California Extra Virgin Olive Oil:
Want to be sure your olive oil is fresh, the highest quality, and the real deal? Look for the COOC seal on bottles of California Extra Virgin Olive Oil to make sure you’re getting delicious 100% Extra Virgin Olive Oil. Certified California EVOO uses stricter standards than international requirements, requiring the oil to pass chemical testing and a sensory analysis by a group of experts, called an organoleptic panel evaluation.
More Ways to Use Roasted Corn Kernels
Once you’ve got a stack of roasted cobs, the kernels can go anywhere. Cut them off and toss them into this Avocado Salad with Sweet Corn, or fold them into Sweet Corn Fritters with Tomato Jam for a weekend brunch upgrade. You can even use the kernels as a pizza topping.
Need a new soundtrack for your kitchen? Check out this CA GROWN Spotify playlist:
Have you ever roasted corn? We’d love to see your creations! Share your photos with us by tagging #CAGROWN on social media.
Don’t stop here! Follow us on Pinterest for more fresh and fabulous recipe inspiration. Dive into the world of CA GROWN goodness, and let’s make every meal a celebration of the Golden State’s bounty.
Oven Roasted Corn Recipe
Ingredients
- 6 ears of corn in husk
- 1/4 cup California Extra Virgin Olive Oil
- Coarse kosher salt
- Coarsley ground black pepper
Instructions
The Microwave Par-cook
- Steaming corn directly in its husk cooks the kernels slightly while generating moisture between the layers. This heat shock loosens the silk and softens the husk, making it incredibly simple to remove without the mess.
- Prep the Corn: Leave the unhusked ears completely intact. Give them a quick rinse or wrap them in a slightly damp paper towel to add extra moisture for steaming.
- Microwave: Place 1 to 4 ears of corn in the microwave at a time. Cook on high power for 4 minutes.
- Cut the Base: Using oven mitts or a clean kitchen towel, carefully remove the hot corn. Use a sharp knife to cut off the bottom (stem) end, right above the last row of kernels.
- Slide and Squeeze: Grip the uncut top end and firmly squeeze or shake the corn downward. The steaming cob and kernels will slide right out of the husk, cleanly stripping all of the silks behind
Oven-Roasting
- Since the microwave partially steams the corn, it will cut down your overall oven-roasting time.
- Preheat your oven to 400°F (200°C).
- Brush the par-cooked, cleaned cobs lightly with olive oil and season with salt and pepper.
- Place the corn directly on a baking sheet or right on the oven rack with a parchment paper-lined sheet pan underneath to catch any drippings.
- Roast for 10 to 15 minutes, turning halfway through, until you get a nice, roasted exterior.