When you oven-roast corn on the cob, you lock in its classic, sweet flavor, whereas boiling it tends to release its natural sugars into the water. To add even more flavor, you can wrap the cob in tinfoil with a few herbs and spices; the foil acts as a steamer, infusing the corn with a depth of flavor you just won’t get with other cooking methods.


Things You'll Need

Step 1: Preheating, Husking and Cleaning

Preheat the oven to 425 degrees Fahrenheit. Remove the husks from the cob, including each silk strand (no one likes those threads in their teeth!), and then tear off the stem.

Clean the cob with cool water to get rid of any dirt or debris, but don’t dry it; the excess water steams the cob inside the tinfoil.

Step 2: Tinfoil Preparation

Tear off a piece of tinfoil about 1 1/2 times the length of the cob and about 4 times the diameter. Don’t be too fussy with this step, but make sure the foil is large enough to easily wrap and seal the cob. Lay the piece of foil on a flat surface.

Step 3: Seasoning

When seasoning the cob, hold it over the foil to avoid making a mess on your floor or counter. Begin by rubbing the cob with butter or olive oil until the entire surface is covered—a half teaspoon should be enough. For a slightly different flavor punch, use rendered bacon fat or a compound butter with herbs like basil and oregano.

If you aren’t using a compound butter, sprinkle 1/2 teaspoon total of your favorite fresh or dried herbs and spices over the surface of the cob. Basil, oregano, thyme, and garlic salt work well.

Step 4: Wrapping the Cob

Lay the cob horizontally in the center of the tinfoil, parallel to the long sides of the foil. Leave a few inches of foil at the top and bottom and a couple inches on either side. Bring the top and bottom edges of the foil together and fold them over to create a single crease. Roll the foil down until it rests on top of the cob.

Crease the side edges and roll them until the creases are touching the ends of the cob.

Step 5: Baking the Cob

Wearing oven gloves, place the tinfoil-wrapped cob on the middle rack of the oven. Position a baking sheet directly under the cob to catch any drippings from the butter or oil, and then close the oven.

Cook for about 20 minutes for small cobs (5 to 6 inches), 25 minutes for medium cobs (7 to 8 inches), and 30 minutes for long cobs (9 to 11 inches). Turn the cob once halfway through cooking.

If you like a bit of char on your cob, open the foil during the last few minutes of cooking time. Remember to use oven gloves, and be wary of hot steam that can escape when you open the foil.

Step 6: Removing the Baked Cob

Turn off the oven and remove the cob from the oven, laying it on a flat surface to cool for a couple of minutes. Again, remember to use oven gloves, and be wary of the hot steam that may still be emanating from the cob.

Additional Flavoring Tips

  • Sprinkle Parmesan cheese and spices, such as basil, oregano, and thyme, over the cooked corn cob to add more flavor.
  • Crush a couple of cloves of garlic (no need to remove the skins) and place them around the cob before wrapping.
  • For a Mexican twist, brush the corn cob with about a teaspoon of mayonnaise after removing it from the oven, and then sprinkle the cob with 1/4 teaspoon of a cayenne and chili powder mix (more if you like your food spicy).