15-Minute Oven-Roasted Corn on the Cob with Miso Butter
Sep 14, 2019 (Last updated Mar 13, 2024) by Hannah Sunderani
Say hello to the best Baked Corn on the Cob! This quick and easy recipe is made with sweet, crunchy corn that’s slathered with a 5-ingredient umami-rich miso butter, then oven-roasted until golden and lightly charred. It’s truly the best way to make the perfect corn with no grilling required! Get ready for a side dish recipe that will take fresh corn to a whole new level of delish (with almost no effort at all!)!
I originally developed this baked corn on the cob recipe because I don’t actually own a barbecue. I know that might be surprising as a food blogger with 10+ years in the industry, maybe because I’m plant-based I’ve just felt I never needed it! But the GOOD news is you can still make a really delicious, charred, BBQ-style corn right in the oven. It’s just a really handy recipe if you’re also a person that doesn’t barbecue, if it’s raining, or you want savoury, juicy corn you don’t have to step outside for.
You can enjoy it right off the corn cob as the perfect side dish. I like to serve it with my Quinoa Black Bean Salad and my Oven Baked Tofu Skewers!
This Baked Corn on the Cob is….
- Restaurant-worthy
- Perfect for corn season
- A great side dish
- Sweet and savoury
- Vegan, Dairy-free, and Gluten-Free
Ingredient Notes
In addition to fresh summer corn, you’ll need just a few simple ingredients to make the homemade miso butter. It’s a wonderful spread for your corn, simple to make, and so gourmet!
- Vegan butter - a softer variety is best as it will help with the mixing of ingredients. Vegan butter is the base and adds the best, savoury flavour while keeping this recipe plant-based and vegan.
- White miso adds a complex umami-rich flavour. I tried this with red miso and it wasn’t as delicious. The white miso has a sweeter flavour.
- Maple syrup adds the perfect touch of sweetness to balance the rich, savoury, salty flavours. I also recipe tested this with agave and it was delicious but I prefer the maple flavour that maple syrup adds. Honey would also be good if you’re not vegan.
To make, simply combine the ingredients in a small bowl until whipped and creamy! Set aside while you prep the corn.
How to Make Baked Corn on the Cob
Making baked corn on the cob couldnt be easier! Trust me when I say that anyone can make this recipe! Here’s how to do it:
Then, using tongs, gently remove the corn from the boiling water and let cool slightly. Pat the corn dry, then slather with miso butter until well coated and place the corn on a baking sheet.
Next, place the corn on the top oven rack directly under the broiler. Allow the corn to roast in the oven for 3-5 minutes, turning halfway through to ensure both sides are lightly charred.
Once the corn is charred to your liking, carefully remove them from the oven and finish with chopped fresh herbs, red onion, sea salt, and black pepper. Then, drizzle with lime or lemon juice and serve with remaining melted butter and dig in!
Make this recipe with me!
Make this oven-roasted corn on the cob with miso butter with me, on my YouTube Cooking Show. And see just how easy it is to make perfectly charred and deliciously juicy corn on the cob!
And there we have it, an incredibly quick and easy side dish, that’s so gourmet. I’ve no doubt you’re going to love this recipe. Time to take full advantage of corn this season with this sweet and savoury miso infused cob! Bon app!
15-Minute Oven-Roasted Corn on the Cob with Miso Butter
Ingredients
- 6 corn on the cob (husks removed)
Miso Butter
- 1/4 cup vegan butter (soft)
- 1 tbsp white miso
- 1 tbsp tamari
- 1 tbsp lime juice (or lemon juice)
- 1 tsp maple syrup
Optional toppings
- freshly chopped cilantro (or parsley)
- chopped red onion , for sprinkling
- sea salt and pepper
- lime wedges
Instructions
- Turn oven to broil and bring the oven rack to top third of the oven. Line a baking tray with foil.
- Additionally, bring a large pot of water to boil.
- Prepare miso butter: in a bowl combine miso, tamari, lemon juice, maple syrup and vegan butter. Mash together with a fork to combine.
- Gently immerse the corn into the boiling water and cook for 3 minutes, or until the corn turns a bright golden yellow in colour. Remove corn from pot and place on a kitchen towel to cool, pat to dry. Then transfer the corn to a lined baking tray.
- Generously slather the corn with the miso butter to coat all sides. (Keep any remaining miso butter for serving)
- Broil the corn in the oven for 3-5 minutes, turning halfway through to ensure both sides are lightly charred.
- When lightly charred, remove from the oven and sprinkle with chopped herbs, red onion, sea salt and pepper. Drizzle with lime juice and serve with remaining miso butter.
Watch The Video
Notes
Approvals
Nutrition
See more step-by-step instructions by visiting the recipe story here!
LEAVE A COMMENT
AND RATE THIS RECIPE!
We love hearing from you! If you love this recipe, please consider giving it a star rating when you post a comment. Star ratings help people discover my recipes online. Thank you!
Fabulous looking corn! Now to get the ingredients. Thanks so much for sharing, Hannah. Cheers!
So glad you enjoyed it!
This was a summer staple for me! Was a big hit with the f
Handful of friend who I got to share with! So delicious. Thanks Hannah. Yum!
This makes me so happy Kortneii! I’m thrilled to hear that you enjoyed this recipe all summer long. Thanks for the sweet comment.:)
Yum yum yum! I made this 3 times throughout this summer! It’s such a great comforting summer recipe, and much healthier then a store bought vegan butter option.
This makes me so happy! I’m thrilled that you’ve enjoyed the recipe so much. And I totally agree, much much healthier and tastier than vegan butter!