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oven-roasted corn on a cob with herb chili butter
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Oven-roasted corn on the cob with herb and chilli butter

Corn cob prepared this way is tender, naturally sweet, aromatic and addictive.
Course Appetizer, Side Dish
Cuisine American, international
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 servings
Calories 285kcal
Author Aleksandra


  • 6 ears corn
  • 6 heaped tablespoons butter 1 stick / 4 oz / 115g
  • 1 teaspoon chili flakes or more, to taste
  • 1 teaspoon garlic powder
  • 4 tablespoons chopped parsley
  • 1 teaspoon salt
  • a small handful grated Parmesan cheese optional, not necessary
  • lemon / lime quarters to serve


  • Preheat the oven to 200°C / 400°F / Gas Mark 6, no fan (if you have a convection oven reduce the temperature by about 20° or follow the manufacturer's instructions).
  • Wash and pat dry the corn ears (remove the external husk).
  • Mix the butter with chili flakes, garlic, chopped parsley, and salt together. Spread the butter mixture over each corn (from all sides), making sure to rub it thoroughly.
  • Place the corn ears in a casserole dish, sprinkle with grated Parmesan cheese (optional, it will be also very good without the cheese). Cover the dish with aluminum foil.
  • Bake for about 45 minutes or until tender.
  • Before serving, check if the corn is salty enough (especially if you haven’t used the parmesan cheese, which is already salty).
  • Serve the corn with the butter from the botton of the dish, sprinkle with lemon / lime juice.
  • Enjoy!


  • Calories count = 1 corn on the cob.
  • You can use less butter if you wish.
  • This roasted corn on the cob tastes best warm, just after baking.


Calories: 285kcal