You want grilled corn on the cob, but maybe you don’t have a grill or the weather isn’t cooperating. That’s okay. Learning how to grill corn on the cob in the oven is a fantastic solution. This easy roasting method gives you that same smoky, slightly charred flavor and tender kernels without needing an outdoor grill. It’s perfect for any time of year and incredibly simple.
This technique uses your oven’s broiler to mimic the direct heat of a grill. You’ll get beautiful color and a deep, roasted taste. We’ll walk through every step, from choosing the best corn to adding delicious finishes. Let’s get started.
How To Grill Corn On The Cob In The Oven
This method is straightforward and reliable. The key is using the broiler function on your oven. It provides the high, direct heat needed to char the corn nicely. You’ll be surprised at how authentic the results feel.
What You’ll Need
- Fresh corn on the cob (with husks or without)
- Olive oil, melted butter, or avocado oil
- Salt and black pepper
- Aluminum foil
- A baking sheet or oven-safe skillet
- Tongs
- Optional: Butter, herbs, spices, cheese, or lime for serving
Choosing the Right Corn
Start with fresh corn for the best flavor. Look for bright green, snug-fitting husks. The silk should be golden and slightly sticky, not dry or brown. Feel the kernels through the husk; they should feel plump and firm. If you’re buying shucked corn, avoid any with dried or shriveled kernels.
Husk-On vs. Husk-Off
You can roast corn either way. Husk-on corn steams in its own wrapper, resulting in a more tender, juicy kernel. Husk-off corn, brushed with oil, will get more direct char and a roasted flavor. We’ll cover both methods.
Step-by-Step: The Oven “Grilling” Method
Here is the core process. Follow these steps for perfect oven-grilled corn every single time.
- Preheat Your Broiler. Move your oven rack to the position about 6 inches below the broiler element. Turn your broiler to high and let it heat for at least 5-10 minutes. A hot broiler is crucial for good charring.
- Prepare the Corn.
- For Husk-Off Corn: Peel back the husks and remove all the silk. Rinse the corn and pat it dry. Rub each ear lightly with oil and season with salt and pepper.
- For Husk-On Corn: Simply rinse the whole ear. You can pull back the husk to remove silk, then pull the husk back up, or leave it intact. Some people like to soak husk-on corn in water for 15 minutes first, but it’s not always necessary.
- Arrange on a Baking Sheet. Place the prepared corn on a baking sheet. For husk-off corn, you can place them directly on the sheet. For husk-on, it’s fine as is.
- Broil the Corn. Place the baking sheet under the broiler. Broil for 12-18 minutes, turning the corn with tongs every 3-4 minutes. Watch it closely! You want a mix of golden brown and dark charred spots. The husks will blacken if left on, which is normal.
- Check for Doneness. The corn is done when the kernels are tender and have noticeable char marks. A fork or knife should pierce a kernel easily.
- Serve. If you cooked corn in the husk, let it cool for a minute, then peel off the husk (it will be hot!). Serve immediately with your favorite toppings.
Essential Tips for Perfect Results
- Watch Closely: Broilers can vary in intensity. Never walk away while broiling. The corn can go from perfect to burnt quickly.
- Turn Frequently: Regular turning ensures even charring on all sides. It prevents one side from burning.
- Use High-Heat Oil: Oils like olive, avocado, or grapeseed have a higher smoke point and are better for broiling than butter, which can burn. Add butter after cooking.
- Don’t Crowd the Pan: Give each ear some space on the baking sheet. This allows heat to circulate and promotes better browning.
Flavor Variations & Toppings
The fun begins once the corn is cooked. Here are some classic and creative ways to finish your oven-grilled corn.
Classic Butter & Salt
Spread warm, softened butter over the hot corn. Sprinkle generously with flaky sea salt. This simple combo is timeless for a reason.
Mexican Street Corn (Elote)
Brush the hot corn with mayonnaise or Mexican crema. Roll it in crumbled cotija cheese. Sprinkle with chili powder, a squeeze of lime juice, and chopped cilantro.
Herb & Garlic
Mix melted butter with minced fresh garlic, chopped parsley, and a little lemon zest. Brush it on the corn for a fragrant finish.
Spicy Lime
Combine melted butter with lime juice and a pinch of cayenne or smoked paprika. Brush it on for a tangy, spicy kick.
Parmesan Pepper
While the corn is still hot, grate fresh Parmesan cheese over it. Add a crack of black pepper and a drizzle of olive oil.
Common Mistakes to Avoid
Even easy methods can have pitfalls. Avoid these to ensure your corn turns out great.
- Not Preheating the Broiler: Putting corn under a cold broiler leads to steaming, not charring. Always preheat.
- Using Too Much Oil: A light coating is enough. Excess oil can cause flare-ups and smoke in your oven.
- Forgetting to Turn: You’ll end up with unevenly cooked corn, with one side overdone and the other pale.
- Overcooking: Broiling for too long makes the kernels tough and dry. Aim for tender with char, not shriveled.
Storing and Reheating Leftover Corn
If you have leftover corn, let it cool completely. Store it in an airtight container in the refrigerator for up to 3 days. To reheat, you can wrap it in foil and warm it in a 350°F oven for 10-15 minutes, or microwave it briefly. For best texture, reheat it on a skillet with a little butter.
You can also cut the kernels off the cob. Store them in the fridge and add to salads, salsas, or soups throughout the week. It’s a great time-saver.
Why This Method Works So Well
The broiler in your oven produces intense, direct radiant heat from above. This is very similar to the heat produced by the flames on a charcoal or gas grill. It quickly caramelizes the natural sugars in the corn, creating that signature sweet and smoky “grilled” flavor and appealing char marks. It’s a clever kitchen hack that delivers real results.
This technique is also more consistent than an outdoor grill in many ways. You don’t have to worry about wind or uneven hot spots. The heat is contained and direct, making the process easier to control, especially for beginners.
FAQ Section
Can I grill corn in the oven without a broiler?
Yes, you can. If your oven doesn’t have a broiler setting, you can roast corn at a high temperature, like 425°F (220°C). Place the prepared corn on a baking sheet and roast for 20-25 minutes, turning halfway through. You’ll still get a roasted flavor, but it will lack the distinct char of broiling.
How long does it take to grill corn in the oven?
Under a preheated broiler, it typically takes 12 to 18 minutes total. The exact time depends on your broiler’s power and how charred you like your corn. Always check it after 10 minutes and turn regularly.
Should you soak corn before putting it in the oven?
If you are cooking corn with the husks on, soaking for 15-30 minutes can help prevent the husks from burning too quickly and adds extra moisture for steaming. For husk-off corn, soaking is not necessary—just a light coat of oil.
What’s the best way to remove corn silk?
After peeling back the husk, use a dry paper towel or a soft vegetable brush to rub the silk off. Dampening your hands or the towel slightly can sometimes help the silk stick to it better, making removal easier.
Can I use frozen corn on the cob for this?
You can, but thaw it completely first and pat it very dry. Frozen corn has more moisture, so it may steam more than char. The texture will be slightly different, but it’s still a good option when fresh corn isn’t available.
Is oven grilled corn healthy?
Corn itself is a good source of fiber and vitamins. This cooking method is healthy because it uses little to no added fat if you just use a light oil spray. Toppings like butter, cheese, and mayo add calories, so you can control how much you use.
Final Thoughts
Grilling corn on the cob in your oven is a simple, effective technique that everyone should know. It opens up the possibility of enjoying that classic summer flavor no matter the season or your access to a grill. With minimal prep and a watchful eye, you can produce tender, flavorful, and beautifully charred corn that rivals any cooked over an open flame. Experiment with the different toppings and find your favorite combination. This method proves that great food doesn’t need to be complicated.