Oven Cob Corn with Chili Butter is roasted cob corn steam cooked in the husk and then smeared with homemade chili butter.
When I first heard that corn could be steamed in the husk, in the oven, without soaking the ears, I thought “no way”! My guys already love corn on the cob for it’s many natural benefits –
- No utensils required
- Allows gnawing on something
- Can be eaten with one hand so the other is free for the remote (huh?)
Anyway, this recipe had me at “no baking pan needed”! These are the three easy ingredients you need to make Oven Cob Corn!
Ingredients To Make Oven Cob Corn with Chili Butter
- Corn on the Cob
- Chili Powder
How To Make This Recipe
To start, preheat the oven to 350°F.
Carefully clean the silk off the corn, but leave the husks on the corn. To do this, carefully peel down the corn husks layer by layer until the corn is exposed. As you are doing this, clean off any corn silks. When the corn silks are all picked off, hold the corn upside down by the stalk and smooth down all of the husks. Kind of like closing an umbrella!
You can see in the photo that the corn is cleaned of silks. The husks will be loose, but should still be enclosing the corn. That makes it easy for the corn to “steam” inside the husks and cook. The sweet nutty smell of the roasting corn is amazing!
Place the husks side by side in the oven right on the middle rack, no pan is needed. Set the timer for 30 minutes and keep an eye on the oven.
While the corn is cooking, make the Chili Butter by putting the butter in a small container, add the chili powder on top and blend thoroughly. You now have Chili Butter that will get better and better the longer it stands.
After 30 minutes, check the corn to make sure it is done. I just give the corn a little squeeze, and if it gives a little, the corn is done. Remove each ear from the oven.
I like to get a little fancy with the husks once the corn is done. This is strictly for me because I like to serve them looking purdy, like I spent hours in the kitchen making this awesome dish for the guys. (Sometimes this even gets me some help with cleaning up the kitchen!!)
All you do is pull the husks up to the stem, gather them in your hands (some will be brittle and break…stuff happens) and use one of the husk leaves to wrap around the others. Either tuck the end under to secure or use another leaf still in the bunch to tie it off. Slather on that Chili Butter and serve!
And if you love Corn on the Cob, you might want to try my Parmesan Chive Corn on the Cob too!
Oven Cob Corn
Click highlighted ingredients to buy them!
- 6 large corn on cob, husks on
- 6 tbsp unsalted butter, softened
- 1-1/2 tsp chili powder
- Preheat the oven to 350°F. Clean the silk off the corn, but leave the husks on by peeling down the corn husks layer by layer until the corn is exposed. Clean off any corn silks. When the corn silks are all picked off, hold the corn upside down by the stalk and smooth down all of the husks. The husks will be loose, but should still be enclosing the corn.
- Place the husks, side by side, right on the middle rack. Roast for 30 minutes.
- Place the butter in a small container, measure the chili powder on top and blend thoroughly.
- When the corn is done remove from the oven and allow to cool slightly.
- To serve, pull the husks up to the stem, gather them in your hands, some may be brittle and break. and use one of the husk leaves to wrap around the others. Tuck the end under to secure or use another leaf still in the bunch to tie it off.
- Slather on the Chili Butter and serve!
NUTRITION INFORMATION PER SERVING
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