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Buttery-Onion Corn on the Cob

Total Time

Prep/Total Time: 20 min.

Makes

4 servings

My mother has been making this oven-roasted corn on the cob recipe for years. Every time I make it for company they rave and can't believe how easy it is! —Lisa Denson, Decatur, Alabama
Buttery-Onion Corn on the Cob Recipe photo by Taste of Home

Ingredients

  • 1/2 cup butter, melted
  • 1 envelope onion soup mix
  • 4 medium ears sweet corn, husked

Directions

  1. Preheat oven to 450°. In a small bowl, combine butter and soup mix; brush over corn. Place each ear of corn on a 12x10-in. piece of heavy-duty foil. Fold foil over corn and seal tightly.
  2. Bake until corn is tender, 15-20 minutes, turning packet once.
Oven-Roasted Corn on the Cob Tips

Can you cook oven-roasted corn on the cob with the husk?

For this recipe, the husks must be removed first so the butter mixture can be brushed over the corn. Check out our guide on how to shuck corn for 2 easy ways to do it!

How can you tell when oven-roasted corn on the cob is done?

The corn should be thoroughly cooked after 15 to 20 minutes in the oven. However, if it's still not tender, rewrap each ear in foil and roast for an additional 3 to 4 minutes.

How can you flavor oven-roasted corn on the cob?

This oven-roasted corn on the cob recipe is flavored with a delicious mixture of butter and onion soup mix, but feel free to sub in another homemade butter mixture, such as one flavored with cheese, herbs or other savory seasonings. On the other hand, if you're a purist, brush the corn with plain melted butter and a sprinkle of salt.

How should you store leftovers of oven-roasted corn on the cob?

If you have leftover cooked corn, allow it to cool, then wrap it tightly in plastic wrap and store it in the refrigerator for up to 4 to 5 days. When it's time to eat again, drizzle a teaspoon of water over the top of each cob, then wrap tightly in foil. Bake for 5 to 7 minutes in a 350°F oven or until the corn is heated through. Otherwise, try one of these other ways to reheat corn. Here are some more creative ways to eat corn—whether it's on or off the cob!

Amy Glander, Taste of Home Book Editor

Nutrition Facts

1 ear of corn: 310 calories, 25g fat (15g saturated fat), 61mg cholesterol, 815mg sodium, 23g carbohydrate (7g sugars, 2g fiber), 4g protein.

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