Baked corn on the cob couldn’t be easier to make!

Place as many cobs of corn as you’d like in a baking dish, cover, add a splash of water and let the oven do all of the work. Easy peasy!

Prep them ahead of time and keep warm in the oven.

Baked Corn on the Cob in a white casserole dish

Easy Way to Cook Corn on the Cob!

  • Corn on the cob is easy to make but we love this hands off method!
  • No need to mind a boiling pot on the stove, pop it in the oven and walk away!
  • Bake a little next to your main dish or bake a lot to feed a crowd.
  • Once cooked, turn the oven off and leave the corn in to keep it warm until meal time.
  • This easy recipe gently steams the cobs, infusing them with butter and seasonings! Just season, bake, and serve!

What You’ll Need for Baked Corn 

Corn on the Cob – Remove the husk and silk from each cob. Ensure they’re roughly the same length and width so they cook evenly.

Frozen corn is usually partially cooked and it can be baked without thawing or altering the baking time, just reduce the water to ¼ cup.

If the corn is too long for your baking dish, break them in half or trim the ends. The corn can be stacked as well since it actually steams in the oven.

SeasoningsA simple brush of butter and salt and pepper showcases the sweet flavor of summer corn.

Seasoning Variations

Homemade garlic butter is a savory spread to use.

Or mix butter with a bit of garlic powder, chili powder, parsley, thyme, rosemary, or other fresh herbs, and of course salt & pepper. Sprinkle with some parmesan cheese on top too.

For a Mexican Elote inspired snack, squeeze lime over the fresh cobs of corn. Brush each corn cob with mayonnaise (and sour cream if you’d like) and sprinkle with cotija cheese and a squeeze lime juice. Garnish with cilantro if you’d like. So good!

Corn on the Cob in a white casserole dish

How to Bake Corn on the Cob

Have juicy and sweet corn ready in no time!

  1. Brush each ear of corn with melted butter and place in a baking dish.
  2. Add water and cover with aluminum foil. Bake until heated through (as per the recipe below).
  3. Toss corn with butter, salt, and pepper, and serve hot.
cooked Baked Corn on the Cob with butter , salt and pepper on top

Got Leftovers?

Keep leftover baked corn on the cob in a covered container in the refrigerator and reheat portions by dropping them into boiling water until they are hot. Freeze whole cobs in zippered bags and thaw in the refrigerator before reheating.

Or, cut the corn kernels off by holding a cob vertically with the small side down in a bowl and shearing off rows with a paring knife. Separate kernels and freeze for up to 6 weeks. These are perfect for use in your favorite corn recipes.

More Ways to Cook Corn

We love this easy baked corn recipe for a crowd but there are lots of great ways to cook corn.

Did you make this Baked Corn on the Cob recipe? Leave a rating and a comment below!

cooked Baked Corn on the Cob with butter , salt and pepper on top
5 from 18 votes↑ Click stars to rate now!
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Baked Corn on the Cob

This baked corn on the cob recipe takes minutes to prep and makes deliciously moist but firm corn! Just brush with butter, season, and serve!
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
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  • 4 cobs corn husked
  • ½ cup water
  • 2 tablespoons butter melted
  • salt & pepper to taste


  • Preheat oven to 425°F.
  • Brush corn with melted butter. Place in a 2qt baking dish.
  • Add water and cover with foil.
  • Bake 25-30 minutes or until heated through.
  • Toss corn with butter, salt & pepper.


Leftovers will keep in the refrigerator wrapped in plastic wrap, or in an airtight container for up to 3 days. The corn can also be frozen. Either wrap the corn individually and freeze it for up to 3 months, or remove the kernels with a knife and freeze.  
5 from 18 votes

Nutrition Information

Calories: 128 | Carbohydrates: 17g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 65mg | Potassium: 243mg | Fiber: 2g | Sugar: 6g | Vitamin A: 345IU | Vitamin C: 6.1mg | Iron: 0.5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish
Cuisine American
cooked Baked Corn on the Cob with melted butter and a title
cooked Baked Corn on the Cob in a dish with writing
Baked Corn on the Cob with butter and writing
Baked Corn on the Cob in a pan and close up with writing
close up of Baked Corn on the Cob with butter and a title


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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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5 from 18 votes (15 ratings without comment)

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  1. My corn on the cob turned out great with this cooking method! I liked it better than boiling, or microwaving unshucked. Even though it takes longer, it’s about the same amount of time that you will be cooking other items, and if you need longer it can just sit in the oven to be ready right when you need it. And, it doesn’t take up an eye on the stove. I like a crunchy, not soggy, corn on the cob, so this was perfect!5 stars

  2. Great recipe! If you want to feed a crowd, do you need to adjust the water and baking time, or just crowd the pan?5 stars

    1. Hi Kathleen, we have only made this recipe as listed. If you are wanting to cook more I wouldn’t crowd the pan as this will increase the cooking time. I would try making multiple pans or you could try this microwave corn recipe or make a large batch in the crockpot.