How to cook frozen corn on the cob in the oven?

It’s simple to make a large quantity of delicious oven-roasted corn for hot dips, salads, and side dishes by simply roasting frozen corn in the oven.

I’ll be sharing this amazing hot corn dip later this week, and to make it, you need roasted corn. Well, my grocery store was out of fresh corn. I believe I searched the produce area at least three times before finding it.

Not to be deterred, I believed there was a backup strategy for roasting corn if there was no fresh corn available. It’s simple as pie to make a batch of oven-roasted corn using frozen corn kernels, so I was right!

There are numerous recipes for roasting corn in the oven, but they all call for whole ears of corn. In particular, I was trying to find a method for roasting frozen corn kernels in the oven.

I was astounded by how simple it was to bake frozen corn kernels. Simply spread the frozen corn on a baking sheet covered with heavy-duty foil, toss with some extra virgin olive oil, sea salt, and paprika, and bake for 20 to 30 minutes, or until the frozen corn kernels are sweet and lightly toasted.

I decided to triple the batch when figuring out how to roast frozen corn in the oven because I wanted to use the oven-roasted corn kernels in both the hot corn dip appetizer and as a salad ingredient in my 5-minute southwest BLT chicken salad.

I bet it would be delicious in this wild rice salad with avocado and toasted pecans as well as the southwest salad with the oven-roasted corn. Mmm….

If you’re going to roast frozen corn in the oven and want to make twice or three times as much as I did, allow more time for the oven. It took at least 40 minutes to prepare a triple batch (corresponding to a 30-ounce bag of frozen corn kernels).

The frozen corn will likely roast more quickly if I use two pans the next time instead of just one, I think.

Corn on the Cob in the Oven

Although preparing corn on the cob couldn’t be easier, there are many different ways to cook it!

You should try my perfect stove top version too. You’ll be making both of these corn recipes all year long, I promise you that.

Alternatively, perhaps you want to use an air fryer, an Instant Pot, or a crockpot. With these preparation techniques, you can prepare corn on the cob with the same flavor as roasted in the oven without having to heat up your entire kitchen. That’s a win-win!.

Try my candied bacon-wrapped roasted corn, which has sweet kernels and smoky bacon strips coated in brown sugar for a sticky, sweet coating, if you’re looking for something more decadent.

Recipe Video

Look for the video in the recipe card at the bottom of this post and be sure to watch it.

Use unsalted butter. You won’t need the extra salt since you’ll be adding it along with freshly ground black pepper.

Need a butter substitute? Olive, vegetable, or even coconut oil can be used in place of the butter. You just need some kind of coating so the roasted corn doesn’t dry out.

Add some heat. We love to add a dash of cayenne pepper when we make baked corn on the cob. Stir it into the softened butter before smearing over the kernels so you don’t accidentally add too much.

Try different corn on the cob toppings! Instead of flavored butter, add some smoked paprika, your favorite herbs from the garden, or even a citrus compound butter. Other options include grated Parmesan cheese, Old Bay seasoning, or barbecue ranch dressing.

Rub the end of the butter stick over the surface of the kernels while leaving the wrapper on. Your fingers will stay clean and you’ll get even coverage.

No, not at all! Corn on the cob cooked in the oven comes out perfectly cooked without the need for boiling.

For oven roasting, I remove the husks. It is simpler to spread the flavor-infused butter on the kernels. However, you can carefully turn back the husks and apply the flavored butter if you want to keep them on. Then, close up the husks again and bake. Alternatively, you can roast the corn without flavoring and leave the husks on. When you remove it from the oven, spread butter, fresh herbs, and seasonings on top.

Yes, you can begin by using frozen ears of corn to make this baked corn recipe. Simply follow the directions below, substituting frozen for fresh. If you prefer, you can also wrap each ear in tin foil. You should roast them in the oven for approximately 30 minutes total. If you wrap them in foil, there is no need to turn them.

Despite the fact that this recipe only calls for baked corn on the cob, you can shuck and clean the ears 2 to 3 days in advance and store them in the refrigerator tightly wrapped. Trim them just before baking so they don’t dry out.

If you have any leftover roasted corn after making corn on the cob in the oven, let it cool completely before storing it in an airtight container. It will remain fresh for 4 to 5 days in the refrigerator.

Or, you can freeze them for up to 6 months. Just make sure that each ear is well wrapped.

To reheat, let it thaw in the refrigerator. Place the corn on the cob in the oven for 10 minutes at 350°F while it is wrapped in fresh foil and lightly buttered. It comes out perfect every time!.

Enjoy! With love, from our simple kitchen to yours.

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Try some of these roasted vegetable recipes the next time if you enjoyed learning how to make oven-roasted corn.

How To Cook Corn On The Cob In The Oven

See the recipe card below for the entire list of ingredients and directions.

Preheat the oven to 400 degrees F / 200 degrees C / gas mark 6.

Place shucked corn on the cob on a square of foil.

Brush corn with melted butter and season as desired. Wrap the foil around the corn.

Bake for 17-25 minutes or until warm, turning halfway through cooking. Time may vary slightly depending on the size of the corn.

Let the corn stand for a few minutes to cool down before unwrapping and serving.

Remove the husks and silks before placing the corn in the oven.

You can skip the foil and place the corn directly on the oven rack if you prefer.

The corn kernels will plump slightly and turn bright yellow as the corn cooks.

Turning the corn over halfway through cooking will help the corn to heat evenly.

Don’t forget to add toppings to your corn to really bring out its sweet flavor.

This recipe is perfect for serving a large group.

Melt butter in a small bowl and use a pastry brush to brush it onto the corn.

Make Mini Corn – After shucking the corn, you can cut the corn cobs in half to make mini corn on the cob. The cooking process and times are the same.

Add Seasoning – Butter, salt, and black pepper are standard fares for corn on the cob, but the sky is the limit. Try using garlic butter or garlic powder, chili powder, smoked paprika, or creole seasoning.

Add Herbs – Fresh herbs like fresh parsley or dill can alter the flavor of the finished corn.

Use Flavored Butter – Unsalted Butter flavored with maple syrup or garlic butter can boost the flavor of the corn.

Make it Creamy – Sprinkle corn with parmesan cheese, cotija cheese, sour cream, or mayonnaise to the corn for a delicious flavor.

Add Citrus – Give the corn a squeeze of fresh lemon juice or fresh lime juice for a bright, citrusy flavor.

Prep Ahead – Shuck the corn ahead of time.

Store – Leftover corn can be stored in an airtight container in the fridge for up to 4 days.

Freeze – Freezing leftover corn is not recommended as the texture of the corn will become mushy.

Corn can be cooked in many different ways. Although boiling corn is delicious, boiling the water can take some time. It’s easy and quick to roast corn on the cob in the oven, and it’s also practical because I can do it while I prepare the main course.

Yes. Place the corn on the oven rack with the husks still on. Cook for 30 minutes, then take out of the oven and let cool slightly on a kitchen towel for 10 minutes. Cut the corn off at the stem end with a sharp knife. The husks of the corn on the cob should easily slide off.

No matter how many or how few ears of corn you cook, the total cooking time will not change. This corn recipe is perfect for serving a large crowd.

One serving contains 1 Blue Plan SmartPoint. One serving has 0 Blue Plan Smortpoints if the butter is left out.

Thank you for reading my recipe post on how to bake corn on the cob. Please stop by again as I continue to create inexpensive Instant Pot recipes, Air Fryer recipes, Southern recipes, and other recipes. Thanks for supporting Recipes from a Pantry, food blog.

How To Bake Frozen Mini Corn On The Cob Halves In Oven With Foil?

Basically, we wrap the corn ears in foil in separate pieces, brush them with the butter mixture, and then bake them in the preheated oven.

The baking time may vary slightly because oven temperatures can do so. Make sure to check a few minutes before the specified time if your oven heats up quickly.

We need the following ingredients for the recipe.

How to Cook Frozen Corn on The Cobb