Buttery-Onion Corn on the Cob

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