Oven Baked Corn on the Cob in Foil

This Easy Baked Corn on the Cob is drizzled in butter, smoked paprika, and garlic powder and then foil roasted in the oven. This is the best way to cook corn without husks. It's foolproof!  

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Use this corn in my Street Corn Pasta Salad recipe.

Why Use Foil

Wrapping corn in foil before baking helps create tender, juicy, and flavorful corn by locking in moisture and seasoning. Here’s why it’s a great method:

• Keeps the Corn Moist – Foil traps steam inside, preventing the corn from drying out as it bakes. This results in tender, juicy kernels instead of chewy or tough corn.
• Infuses Flavor – Adding butter, seasonings, or herbs inside the foil allows the flavors to absorb into the corn while it cooks. No need for extra butter after baking!
• Even Cooking – The foil helps distribute heat evenly around the corn, ensuring it cooks consistently without burning or becoming overly soft.
• No Mess, Easy Cleanup – The foil contains any drips from butter or seasonings, making cleanup much easier than baking directly on a pan.
• Prevents Drying or Burning – Without foil, corn can lose moisture or develop dry, overcooked spots in the oven. Wrapping it prevents this by acting as a protective barrier.

What Type of Corn to Use

Sweet corn is the most common and what you will typically find at most grocery stores. You can use any corn you like.

Look for corn that has bright green, tightly wrapped husks.  Don't grab corn with brown holes in the leafy portion. The little brown holes form when worms have gotten into the corn through the husks. You can also peel back a few inches of the husk and look at the corn.  The tip of the corn should have all of its kernels intact, without gaps.

The Best Seasoning

My favorite spice to use is smoked paprika. It provides immense flavor with a smoky zest. You can use regular paprika as well. The recipe also uses butter, garlic powder, parsley, salt, and pepper. Feel free to season the corn as you see fit!

Other options to choose from:

• Homemade Ranch Seasoning
• Homemade BBQ Seasoning
• Brown sugar or sweetener
• Parmesan Cheese
• Cajun Seasoning

How to Roast

Baking uses dry heat and usually applies to food that starts with batter or a dough like cake, bread, and muffins. When it comes to temperature, baking is usually done between 300° and 400° F.

Roasting also uses dry heat in an enclosed space and is used for foods that already have a structure, like meat and vegetables, rather than batters or doughs. Compared to baking, roasting is usually done at higher temperatures: between 375° and 450°. If your oven-roasted vegetables never turn out crisp and caramelized, it’s probably because the oven wasn’t hot enough.

You can read more about The Difference Between Roasting and Baking here.

How to Make Oven Baked Corn on the Cob with Foil

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

1. Combine melted butter, smoked paprika, parsley, garlic powder, salt, and pepper to taste.
2. Place each ear of corn in a separate piece of foil. Drizzle the seasoned butter mixture over the corn. Wrap each ear of corn in the foil and place it on a sheet pan.
3. Bake.

Cook Time/How Long to Bake

The corn will take 20-25 minutes to bake. I usually need the full 25 minutes.

Can You Use Frozen Corn?

I recommend defrosting the corn first and then preparing it in accordance with the instructions.

Do You Have to Wrap it in Foil?

No, but it helps seal in moisture. For this recipe, it helps produce tender corn. You can forego the foil for extra char and less juicy corn.

Can You Bake it With the Husk on?

Sure, it will take an additional 5-7 minutes.

How to Store Leftovers

Leftover corn can be stored tightly covered and sealed for 3-4 days.

How to Reheat

If you plan to reheat it, I recommend you remove the corn from the cob using a knife first. You can reheat it while still on the cob using the oven (350 degrees 5-7 minutes), air fryer (350 degrees 4-5 minutes), stovetop, or microwave.

Freezer Tips

You can freeze it tightly covered and sealed for 3-4 months (with or without the cob). It may last longer if you don't encounter freezer burn.

What to Serve and Pair With the Corn

Baked Turkey Wings
Southern Baked Beans
Southern Coleslaw
Southern Potato Salad
How to Grill Chicken Wings
Grilled Baby Back Ribs
Traeger Smoked Brisket
Steakhouse Creamed Spinach

More Corn Recipes

Southern Creamed Corn
Homemade Cornbread Casserole
Instant Pot Corn on the Cob
Air Fryer Corn on the Cob