Discover the secret to the best roasted corn! We’ve perfected a method for roasting corn in the oven to guarantee it turns out sweet, plump, and flavorful. The best part? You don’t need to remove the husks for this recipe! We’ll also share our favorite chipotle butter, which takes the roasted corn to a whole new level of deliciousness.
Related: We love this easy corn salad made with raw corn and feta (it’s so tasty!)
How to Roast Corn on the Cob in Their Husks
Roasting corn left in their husks is a handy method for cooking whole cobs of corn. It requires minimal effort from you and is basically fail-proof! Here’s how we do it:
- Heat your oven to 400° Fahrenheit (200°C) and position a rack in the middle.
- Leave the corn with the attached husks and silks, then place the corn directly on the oven rack, spacing them about 1 inch apart. Roast in your preheated oven for 30 minutes.
- After 30 minutes, remove one cob from the oven and carefully pull back the husk slightly to check for doneness. The kernels should be tender and somewhat plump, with a shiny appearance. A few lightly browned kernels are totally normal.
- Take the corn out of the oven and allow it to cool for 10 minutes. Pull back the husks and silks for serving, they come off easily.
Now you’re ready to enjoy your delicious roasted corn on the cob! While you can serve the corn however you love, we highly recommend this simple flavored butter.
Our chipotle butter is made with butter (or vegan butter), cilantro, lime, and chipotle peppers in adobo sauce, resulting in a delicious blend of smoky, tangy, and herby flavors. You can usually find Chipotles in Adobo Sauce in the international section of your local grocery store, typically in small cans.
One of the great advantages of compound butter, like this chipotle butter, is its ability to be stored in the refrigerator for up to a week (you can freeze it for a month, too). This allows for convenient meal preparation, as I often make a double batch to have on hand for future dishes. It’s a versatile ingredient that adds flavor to various recipes, including these juicy chicken breasts, roasted shrimp, and roasted potatoes. By making extra, I can easily incorporate the chipotle butter into these dishes, saving time and enhancing their taste with its smoky, tangy, and herby notes.
You will have leftover Chipotles in Adobo, so we have a couple more fantastic recipes to put them to good use! Try our Delicious Chipotle Bean Chili, a hearty and flavorful chili made with black beans, pinto beans, and corn. You can also look at our Salmon Burgers with Chipotle Mayo, a tasty twist on traditional burgers.
Roasted Corn with Chipotle Butter
- PREP
- COOK
- TOTAL
We’ve perfected a method for roasting corn in the oven to guarantee it turns out sweet, plump, and flavorful. The best part? You don’t need to remove the husks for this recipe! We’ll also share our favorite chipotle butter, which takes the roasted corn to a whole new level of deliciousness.
Note the chipotle butter below makes enough for 8 ears of corn (1 tablespoons per ear). Leftover flavored butter can be kept in the fridge for up to a week and used with other veggies, chicken, and seafood.
You Will Need
4 ears corn still in husks, soaked in water for about 10 minutes
8 tablespoons (115 grams) butter or vegan butter
1 lime, juiced
2 tablespoons minced cilantro
1 to 2 chipotle peppers in adobo sauce, minced
Salt to taste
Directions
- Roast the corn
1Heat your oven to 400° Fahrenheit (200°C) and position a rack in the middle.
2Leave the corn with the attached husks and silks, then place the corn directly on the oven rack, spacing them about 1 inch apart.
3Roast in your preheated oven for 30 minutes. After 30 minutes, remove one cob from the oven and carefully pull back the husk slightly to check for doneness. The kernels should be tender and somewhat plump, with a shiny appearance. A few lightly browned kernels are totally normal.
4Take the corn out of the oven and allow it to cool for 10 minutes. Pull back the husks and silks for serving, they come off easily. Serve with chipotle butter.
- Make Chipotle Butter
1While the corn roasts, make the chipotle butter. Combine softened butter, lime juice, cilantro, chipotle peppers in adobo, and a generous pinch of salt.
2Place onto plastic wrap and roll the butter into a log. Place into the refrigerator or freezer until ready to use. Keep refrigerated for up to one week or freeze for up to one month.
Adam and Joanne's Tips
- You can usually find Chipotles in Adobo Sauce in the international section of your local grocery store, typically in small cans.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste
Recipe updated, originally posted August 2011. Since posting this in 2011, we have tweaked the recipe to be more clear. – Adam and Joanne
Finally! This is just what I was looking for.
Hi, I preped this for a family lunchon, that ended up being cancelled for unforeseen reasons, so left with all these corn cob’s, I took all the kernnels off the cob’s, Put them in a slow cooker, added a little chic stock, with some whole chic drum sticks,
Two hr’s later, I had a fabulous spicy corn and chicken thingy.
Just fluked it. I don’t really cook that much, but have been enjoying this site.
Kind regard’s Ali.
Sounds great!
I just wanted to point out that in your recipe for oven roasted corn with chipotle butter, the recipe calls for 1/4 cup (1 stick) butter. One stick of butter equals 1/2 cup, so 1/4 cup butter would be half of a stick. In the picture, it looks like you probably used 1 stick of butter, but you may want to correct the recipe to read 1/2 cup (1 stick) butter.
Thank you for pointing that out! I just corrected the recipe. It definitely should have been 1/2 cup (1 stick). Thank you!
What a great twist on such a classic vegetable! Thanks for sharing 🙂
thanks, Miri Leigh – we love using chipotles in adobo sauce!
-joanne
I love this! I love grilled corn and always have grill envy but somehow never considered oven roasting. The chipotle butter is a nice touch. I will definitely be trying this soon, thanks!
Oh, Katherine, you must give it a try—we don’t have a grill (or an outdoor space for one) so we are forced towards the oven—in this case the results are great! 🙂
Simple things that will make the good old corn lively. It’s wonderful
This looks so good! I’ll definitely have to try this out asap since my husband loves corn. We would like to try it out on the grill, but I’m afraid the best we can do is a teeny tiny charcoal grill on our porch. This sounds like a great alternative. Thank you for sharing!