The Easy Summer Side Dish Reviewers Say They ‘Make Every Weekend’

We love a summer backyard barbecue as much as the next bunch, but there’s no shame in keeping the dinner party indoors where the A/C is. Many of our summer recipes are rooted in simplicity, and our Oven-Roasted Corn on the Cob is no exception. It’s quietly become one of our most beloved warm-weather side dishes, and we have dozens of five-star reviews (from readers who now make it on repeat) to back it up. If standing over a hot grill isn’t calling your name, try this oven-friendly alternative instead. You might just find yourself making it every summer weekend.

Why We Love Oven-Roasted Corn On The Cob

• The Ingredients Are Simple But Effective: This recipe calls for just eight ingredients, many of which you probably already have on hand, including unsalted butter, garlic cloves, salt, and pepper. The rest is where the magic happens. Fresh thyme, rosemary, and parsley are finely minced and stirred into the butter, then brushed onto four fresh ears of corn. Our readers recommend adding a pinch of brown sugar for an extra hint of sweetness: “I have also softened the butter and added some brown sugar to it!”
• It only takes 30 minutes: After the flavor, this might be the best part. The corn takes just 20 to 25 minutes in the oven, plus about 5 to 10 minutes of prep time. Simply mix the butter, coat the corn, wrap each ear in foil, and roast in a preheated oven—turning once halfway through. The result is a golden, aromatic side dish worthy of any summer table.
• You Can Multiply It With Ease: A must for any cookout or potluck, this recipe is easy to multiply. Just double the butter mixture for eight ears, or scale up again for sixteen.

What People Are Saying

When our recipes take off, we have our readers to thank. Here’s what people are saying about the side dish of the summer:

• “I made this dish for a summer barbecue. Everyone loved it. I’m not normally a corn on the cob eater, but I tried it and was so pleased. The kernels are so juicy and just burst in your mouth. Very pleased.”
• “Love this recipe. It’s very simple; this is my third time making it. My house eats it up, so I make 8 pieces.”
• “Love this recipe. Make it every summer weekend.”
• “In Colorado, we can’t always get outside to grill, so I tried this recipe as a base for making corn salsa. Wonderful result!”
• “I always make this; it’s great.”
• “This was fantastic! EVERY single cob was eaten. They wanted more, so I made more!”