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This easy oven Baked Corn on the Cob recipe is tender, juicy, and covered in a creamy Cajun garlic butter sauce that soaks into every little nook and cranny. Instead of boiling, the corn bakes in a rich blend of butter, cream, fresh garlic, Cajun seasoning, and a touch of brown sugar until it’s saucy, savory, and just a little sweet. Finish it with lemon juice, parmesan, and fresh parsley, and you’ve got an easy side dish that knows how to show up and show out.
Recipe Overview: Baked Corn on the Cob
- ⭐ Difficulty: Easy!
- 🕒 Prep Time: 10 mins
- 🥣 Cook Time: 30 mins
- 🧑🍳 Total Time: 40 mins
- 👪 Serves: 6-8 servings
- 🥣 Main Ingredients: Fresh corn (frozen works too), garlic, fresh parsley, Cajun seasoning, heavy cream
- ⭐ Why You’ll Love It: Baking, instead of boiling, lets the corn cook directly in the sauce so it absorbs all that Cajun garlic butter flavor.
- ⚠️ What to Watch For: Don’t skip covering the dish with foil. It traps steam so the corn bakes up tender and juicy instead of drying out.
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It’s officially the time of year where summer barbecues are almost every weekend. Admittedly, I could eat this buttery corn on the cob year-round, but there’s nothing like sinking your teeth into juicy corn fresh off the cob while the grill is going and everybody’s gathered outside.
This Baked Corn on the Cob gives you the creamy goodness of creamed corn, but with that fun, messy, pick-it-up-and-eat-it energy we love from Cajun corn on the cob.
It’s rich enough for the holidays, easy enough for a weeknight, and honestly perfect during the summer months served next to some fall of the bones ribs, brown sugar baked beans, and southern style potato salad. This is the kind of corn that will have everybody reaching for “just one more piece.”
⭐⭐⭐⭐⭐ Reader Review:: “I made this baked corn on the cob for a cookout and it was SO good! The corn came out perfectly and that Cajun garlic butter sauce was everything. I loved that it was baked instead of boiled because it was super easy to make. This will definitely be on repeat all summer!” – Opal R.
Table of Contents
- Recipe Overview: Baked Corn on the Cob
- Why You Need To Make This Recipe 🌽
- Key Ingredients
- Substitutions and Add-Ins
- How To Make Baked Corn On The Cob
- Britney’s Expert Tips
- What goes with Baked Corn on the Cob?
- Storing Leftovers
- Baked Corn On The Cob FAQs
- More Easy Summer Side Dishes
- Baked Corn on the Cob with Garlic Butter Sauce Recipe
Why You Need To Make This Recipe 🌽
🌽So easy and So saucy: One of my favorite things about this Baked Corn on the Cob is that it gives you big flavor and no heavy lifting. The oven does most of the work here. Once the corn is coated in that Cajun garlic butter sauce, it bakes covered until juicy, then gets finished uncovered so the sauce can cling to every piece.
🌽 Buttery Garlic Flavor in every bite: Bland is not in my vocabulary. The corn is coated in butter, cream, fresh garlic, seasonings, and a little brown sugar for the perfect balance of savory, spicy, creamy, and just a touch sweet. Then we finish it off with lemon juice, parmesan, and parsley because a little razzle dazzle never hurt anybody!
🌽 Tried and True: I’ve tested this recipe multiple times, and baking helps the corn steam until tender and juicy. It’s a trusted family favorite that everyone loves!
Key Ingredients
See the recipe card for full information on ingredients and quantities.
- Corn: fresh summer corn is my preference but frozen works when it isn’t in season. Try to pick
- Butter should be softened or partially melted butter. This helps the seasonings, garlic, parsley spread evenly over the corn before baking.
- Garlic: We’re using both fresh garlic and garlic powder because listen, we are not here to whisper garlic flavor. We’re shouting. Fresh garlic gives the sauce that savory bite, while garlic powder seasons everything evenly.
- Homemade Cajun Seasoning: I use my homemade Cajun seasoning because it gives the sauce that smoky, savory heat without overpowering the sweetness of the corn. If using a store-bought blend, taste it first since some brands are much saltier than others.
- Heavy Cream: Cream turns the garlic butter into a rich, silky sauce that clings to every piece of corn instead of sliding right off.
- Brown Sugar: Just a little bit balances the spice and brings out the natural sweetness of the corn.
- Parmesan: Add this after baking so it melts gently into the warm sauce instead of disappearing into the pan. It gives the corn a salty, savory finish that balances the sweet corn and creamy Cajun butter.
Substitutions and Add-Ins
- Add in some crumbled bacon bits on top for a little smoky flavor.
- For a dairy free option, use your favorite non-dairy cream and butter. Omit the parmesan.
How To Make Baked Corn On The Cob
Step 1: Prep the corn: Preheat the oven to 400°F. Cut each ear of corn into thirds and place the corn in a large baking dish or aluminum pan.
Step 2: Make the garlic butter sauce: In a small bowl, melt room temperature butter in the microwave for about 20 second increments, until it’s melted. (if using cold butter, it’ll take a bit longer) Stir seasonings, fresh parsley, diced garlic cloves, heavy cream, and brown sugar into the melted butter. (it’ll be watery, this is ok) Pour the butter mixture over the corn and toss until every piece is coated.
Bake the corn. Cover the baking dish tightly with aluminum foil and bake for 30-35 minutes. Remove the foil, spoon the sauce over the corn. Squeeze fresh lemon juice over the corn, then top with parmesan and extra parsley.
Britney’s Expert Tips
Taste as you go! Some Cajun seasonings are saltier than others, so give yours a quick taste before adding the full amount of kosher salt. If your seasoning is heavy on salt, start with less and adjust as needed.
Fresh vs. Frozen Corn: Fresh summer corn is my first choice because it’s sweet, juicy, and crisp-tender, but frozen corn on the cob works when corn isn’t in season. No need to thaw. Just bake as instructed and add 5-10 extra minutes if needed.
Don’t skip spooning the sauce back over the corn. The sauce will settle at the bottom of the pan as it bakes, so I like to spoon it over the corn right before adding the lemon juice, parmesan, and parsley. That’s how you get every piece glossy, saucy, and coated.
What goes with Baked Corn on the Cob?
This baked corn on the cob is the perfect side dish for cookouts, seafood nights, and cozy dinners when you need something easy but full of flavor.
Serve it with my famous seafood boil recipe with garlic butter sauce, southern fried catfish, baked BBQ chicken thighs, or fried fish sandwiches. All go well with the corn’s natural sweetness. It’s also delicious with Southern-style dishes like my low country boil recipe, gumbo greens, cajun coleslaw, or buttermilk hush puppies.
Storing Leftovers
Store leftover baked corn on the cob in an airtight container in the refrigerator for up to 3 days.
To reheat, add the corn and sauce to a baking dish, cover with foil, and warm in a 350°F oven until heated through. You can also microwave it in 30-second intervals until warm.
If the sauce thickens too much in the fridge, add a splash of cream or milk before reheating to loosen it back up.
Baked Corn On The Cob FAQs
Yes! Frozen corn on the cob works well. You can bake it from frozen, but it may need an extra 5-10 minutes in the oven.
Yes. The cream makes the sauce rich and silky, but you can use half-and-half for a lighter sauce. I wouldn’t use regular milk unless you’re okay with a thinner sauce.
It has a little kick from the Cajun seasoning, but it isn’t overly spicy. If you want it milder, use less Cajun seasoning. If you want more heat, add cayenne pepper or red pepper flakes.
This recipe tastes best fresh out of the oven, but you can prep the sauce ahead of time. Make the garlic butter cream sauce, store it in the refrigerator, then warm it gently before pouring it over the corn and baking.
More Easy Summer Side Dishes
Vegetarian
Blackened Corn
Main Course
Smoked Gouda Mac and Cheese
Main Course
Easy Louisiana Dirty Rice Recipe
Seafood Recipes
Seafood Pasta Salad Recipe
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Baked Corn on the Cob with Garlic Butter Sauce
Equipment
Ingredients
- 6 Ears of Corn
- 1/2 cup Salted Butter
- 6 cloves Garlic, (minced)
- 1 1/2 tbsp Cajun Seasoning
- 1 tbsp Garlic Powder
- 2 tsp Onion Powder
- 1 cup Heavy Cream
- 1/2 tsp Black Pepper
- 1/2 tbsp Brown Sugar
- 1/2 tsp Kosher Salt, (more or less as desired)
- 2 Lemons, (sliced into wedges)
- 3 tbsp Parsley, (more for topping)
- 1/2 cup Parmesan, (grated)
Instructions
- Preheat the oven to 400 degrees F.
- If using fresh corn, remove the husks from the corn and run them under water to remove the silky/stringy pieces. Place onto a cutting board and cut each piece of corn into thirds, then add to a 9×13 baking dish. Cut lemons into wedges and set aside. *If using frozen corn, skip this step and just place the corn straight into the baking dish. Do not thaw. 6 Ears of Corn 2 Lemons
- In a medium bowl, melt butter in 20 second increments until completely melted. (melt in short spurts to prevent the butter from splattering all over the microwave) 1/2 cup Salted Butter
- Once melted, add minced garlic cloves, Cajun seasoning, garlic powder, onion powder, heavy cream, black pepper, brown sugar, and parsley. It'll be a little watery, this is normal. Mix together and give the mixture a little taste and add kosher salt if needed – some Cajun seasoning blends can be salty so you may not need the additional salt. 6 cloves Garlic 1 1/2 tbsp Cajun Seasoning 1 tbsp Garlic Powder 2 tsp Onion Powder 1 cup Heavy Cream 1/2 tsp Black Pepper 1/2 tsp Kosher Salt 1/2 tsp Kosher Salt 3 tbsp Parsley
- Cover the baking dish with aluminum foil and bake on the middle rack for 30-35 minutes, until the corn is bright yellow and easy to pierce the kernels with a fork.
- Spoon the butter sauce on top of the corn. Before serving, use lemon wedges to squeeze fresh lemon juice on top and sprinkle grated parmesan and additional parsley on top. 1/2 cup Parmesan
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this baked corn on the cob for a cookout and it was SO good! The corn came out perfectly and that Cajun garlic butter sauce was everything. I loved that it was baked instead of boiled because it was super easy to make. This will definitely be on repeat all summer!