This oven roasted corn on the cob with a simple seasoning is served with an irresistible homemade barbecue mayo dipping sauce. It's an easy way to cook fresh and flavorful corn with minimal prep and a quick bake - without foil or husks. You’ll get crisp and sweet corn in 20 minutes! It’s a great side dish or appetizer for your next outdoor gathering!
I love summertime and all fresh fruit and vegetables that come with it, including fresh corn! It’s hands down my kids’ favorite vegetable, and if we let them, they’d eat it for every meal! Since I cook corn often during the summer, the easiest and most convenient way is a quick roast in the oven with no fuss for the foil wrap.
Roasting corn brings out the natural sweetness while still keeping it crisp, as long as you don’t cook it for too long. And if that’s not already delicious, I’ve added an easy seasoning as well as an irresistible dipping sauce, which is an absolute flavor bomb for your taste buds!
Serving the corn with these finger-licking oven baked St. Louis ribs is a must!
Ingredients
Corn - This recipe uses fresh corn on the cob.
Seasoning - A quick and easy combination of melted butter, garlic powder and paprika. Make it your own if you’re interested in swapping out any of the dry seasonings. If you’re looking for a lighter alternative, you can use olive oil instead of butter.
Barbecue Mayo Sauce - An amazingly cool, sweet and tangy sauce to drizzle or dip the corn into. It’s mixture of bbq sauce, mayo and lime. Here I'm using my favorite Japanese mayo called Kewpie, but you can use any mayonnaise in the fridge!
Instructions
1). Remove the corn husks and silk.
2). Make the seasoning by mixing the melted butter and spices together.
3). Place the corn on a lined baking sheet with parchment paper. Brush the buttered seasoning generously onto the corn.
4). Place the baking sheet on the middle rack of the oven and roast for 20 minutes at 425 degrees F.
5). Meanwhile make the barbecue mayo sauce.
6). When the corn is done baking, drizzle the sauce over it or serve in a bowl on the side to dip!
Pro Tips
- Oven roast the corn with parchment paper for easy cleanup.
- Store the corn in an airtight container or wrap them up individually with plastic wrap for up to 3 days.
- If you’re serving corn to little ones, break the corn in half and insert a chopstick in the middle of the cob for corn-on-a-stick! This makes it easier for them to hold on to and eat right off the cob.
Frequently Asked Questions
Corn should be done cooking between 15 to 20 minutes. It should have a nice crisp bite with juicy kernels.
Yes, corn can be overcooked, making the kernels mushy when bitten into.
In place of butter, olive oil may be used.
More Oven Baked Recipes to Enjoy
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Oven Roasted Season Corn on the Cob (No Foil, No Husks)
Equipment
- oven
Ingredients
- 4 fresh corn on the cob
Corn seasoning
- 2 tablespoons melted butter
- 1 teaspoon paprika
- ½ teaspoon garlic powder
Corn Dipping Sauce
- ¼ cup mayonnaise
- 3 tablespoons barbecue sauce of choice
- 2 teaspoons lime juice
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Remove corn husks and silk.
- Make the seasoning by mixing the melted butter and spices together.
- Place the corn on a baking sheet with parchment paper. Brush the buttered seasoning generously onto the corn.
- Place the baking sheet on the middle rack of the oven and roast for 20 minutes.
- Meanwhile make the barbecue mayo sauce. Add mayonnaise, bbq sauce and lime juice to a bowl and mix well.
- When corn is done baking, drizzle the sauce over the corn or serve in a bowl on the side to dip!
Notes
- Oven roast the corn with parchment paper for easy cleanup.
- Store the corn in an airtight container or wrap them up individually with plastic wrap for up to 3 days.
- If you’re serving corn to little ones, break the corn in half and insert a chopstick in the middle of the cob for corn-on-a-stick! This makes it easier for them to hold on to and eat right off the cob.
- In place of butter, olive oil may be used.
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