How Long to Cook Corn in the Oven: Perfect Timing Guide

Perfectly roasted corn takes 25-30 minutes at 400°F (200°C) with husk intact, or 15-20 minutes without husk. This precise timing ensures juicy kernels with caramelized sweetness while maintaining optimal texture.

There's nothing quite like the sweet, smoky flavor of oven-roasted corn. Unlike boiling or grilling, the oven method delivers consistent results with minimal effort—no babysitting required. Whether you're preparing a weeknight dinner or hosting a summer barbecue, mastering oven-roasted corn means you'll always have a foolproof side dish that impresses. In this guide, you'll learn exactly how long to cook corn in the oven for perfect results every time, plus professional techniques to elevate your corn game.

The Science Behind Perfect Oven-Roasted Corn

Corn contains natural sugars that caramelize beautifully when exposed to dry heat. The oven's consistent temperature allows for even cooking without the risk of burning that sometimes happens on grills. Food safety experts at the USDA confirm that corn is safe to eat once internal temperature reaches 165°F (74°C), but optimal flavor develops when kernels reach 175-185°F (80-85°C).

Cooking Method	Temperature	Time with Husk	Time without Husk	Best For
Standard Roasting	400°F (200°C)	25-30 minutes	15-20 minutes	Most ovens, consistent results
Convection Roasting	375°F (190°C)	20-25 minutes	12-18 minutes	Faster cooking, crispier texture
Slow Roasting	350°F (175°C)	30-35 minutes	20-25 minutes	More delicate flavor, less caramelization

Your Step-by-Step Oven Corn Cooking Process

Preparation: Setting Up for Success

Start with fresh corn purchased within 2-3 days for maximum sweetness. The University of California Cooperative Extension confirms that corn loses up to 50% of its sugar content within 24 hours of harvest. Remove any damaged husks but leave 2-3 layers intact for moisture retention. Soak corn in cold water for 15-30 minutes if cooking with husk—this creates steam that helps cook the kernels evenly.

Cooking: Timing is Everything

Preheat your oven to 400°F (200°C) with rack positioned in the center. Place corn directly on the rack or on a baking sheet. For husked corn, brush lightly with olive oil or melted butter to prevent drying. Set timer for 25 minutes for husked corn, 30 minutes for corn with husk.

During cooking, the husk will turn brown and slightly charred at the edges. This isn't a flaw—it's a sign of perfect caramelization. Rotate corn halfway through cooking for even browning, especially important in ovens with hot spots.

Determining Doneness: Beyond the Clock

While timing provides a solid foundation, visual and tactile cues ensure perfect results every time. According to the Culinary Institute of America's cooking guidelines, perfectly roasted corn shows these characteristics:

• Kernels appear plump and slightly wrinkled at the tips
• Husk is uniformly brown with darkened edges (for husked cooking)
• When pierced with a fork, kernels offer slight resistance then give way
• Internal temperature registers 175-185°F (80-85°C)

Adapting to Your Kitchen Reality

Not all ovens perform identically, and corn varieties differ in moisture content. These context boundaries help you adjust:

• Older ovens: May run 25°F cooler—add 5 minutes to cooking time
• High-altitude cooking: Above 3,000 feet, increase time by 10-15%
• Extra-large ears: Add 3-5 minutes per ear
• Sweet corn varieties: Silver Queen or Honey 'n Pearl may need 2-3 minutes less

Troubleshooting Common Corn Cooking Issues

Problem: Corn is tough and chewy
Solution: You've undercooked it. Return to oven for 5-minute increments until kernels pierce easily with a fork.

Problem: Corn is mushy or falling off cob
Solution: Overcooking is the culprit. Reduce time by 5 minutes next time and check for doneness starting at 20 minutes.

Problem: Uneven cooking
Solution: Rotate corn halfway through cooking and ensure proper oven rack placement in center of oven.

Elevating Your Oven-Roasted Corn

Professional chefs use these techniques to transform basic roasted corn into something extraordinary:

• Flavor infusion: Place herbs like thyme or rosemary between husk layers before cooking
• Butter blend: Mix softened butter with lime zest and chili powder for finishing
• Char enhancement: For extra smokiness, finish under broiler for 60-90 seconds
• Moisture control: If cooking without husk, wrap in parchment paper first for juicier results

Frequently Asked Questions

Can I cook frozen corn in the oven?

Yes, but increase cooking time by 5-8 minutes. Thaw frozen corn first for more even results, or add an extra 10 minutes if cooking from frozen. The National Center for Home Food Preservation recommends cooking frozen corn at 400°F for 25-30 minutes with occasional rotation.

How do I prevent corn from drying out in the oven?

Cooking with husk intact is the best moisture barrier. If removing husk, brush corn with oil or butter before roasting. For extended cooking times, wrap corn in parchment paper before placing in oven. The Culinary Institute of America recommends this technique for maintaining kernel juiciness.

What's the ideal internal temperature for perfectly cooked corn?

Perfectly cooked corn reaches 175-185°F (80-85°C) internally. At this temperature, starches have fully gelatinized while natural sugars have caramelized without burning. Use an instant-read thermometer inserted between kernels for accurate measurement.

Can I roast corn in a convection oven?

Yes, convection ovens work exceptionally well for corn. Reduce temperature by 25°F and cooking time by 15-20%. The circulating air creates beautifully even browning. For best results, place corn on a wire rack rather than a baking sheet to maximize air circulation.

How long does cooked corn stay fresh?

Properly stored in an airtight container, cooked corn stays fresh for 3-5 days in the refrigerator. The USDA Food Safety and Inspection Service recommends consuming within this timeframe for optimal quality and safety. For longer storage, remove kernels from cob and freeze for up to 10 months.