Leftover Oven Roasted Corn


I love corn.

Always have.  Always will.

I think it gets a bad reputation because it is loaded with carbs.

Lets not forget…it’s also loaded with tons of vitamins and fiber.

I remember back in the 90’s I was eating dinner over at my in laws before they were my in laws.

I was nervous Nelly.

They served BBQ chicken and corn on the cob, poolside.

It was lovely.

I remember not having any corn because I was worried about how I would look eating the corn on the cob with butter dripping down my face and corn kernels stuck in my teeth.

How silly, right?

Oven Roasted Corn

20 years later I realize I probably looked more silly not eating the corn than eating it.

What’s my point?

Eat corn!!


Michigan grows incredible corn on the cob.

We usually start to see it around July.

A couple weeks ago I bought some and I made it the traditional way by boiling it.

We had a lot left over, so I decided to cut off the corn kernels and roast them in the oven.

The salty, sweet corn flavor was amazing.

I hope you try it.

(I suppose canned or frozen corn could work to0)

Leftover Oven Roasted Corn

Rating: 51

Prep Time:

Cook Time:

Leftover Oven Roasted Corn


  • left over cooked ears of corn (1 per person)
  • olive Oil
  • paprika
  • chili powder (optional)
  • S & P


Preheat oven to 350 degrees. Carefully slice off corn kernels from the cooked corn on the cob. I use a serrated knife and I hold the cob upright and zig zag down the side on a cutting board. Place corn kernels on dark cookie sheet. Drizzle olive oil over them (about 1 tablespoon for 4 ears). Sprinkle on rest of seasonings mentioned above to your liking. Mix with hands. Before you place it in the oven, sprinkle one more time with a little paprika to help it brown. Bake for 25 minutes, then broil on high for 3-5 minutes to get the kernels brown. Be carful not to burn it.


You can substitute any spices you like, except the paprika is needed for the browning process. Lawry's seasoning salt, parsley, cumin, red pepper, etc. would all be so good on this. If serving Mexican style, try fresh lime and cilantro.

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15 Responses

  1. Cara says:

    Huh, never would’ve thought of roasting it! Might have to try that on top of salmon…

  2. We LOVE oven roasted corn! Looks delicious Julie and pinned!

  3. Katerina says:

    Perfect way to use your leftovers!

  4. Tracy says:

    This sounds good! Instead of boiling my corn I just bake it in the oven with husks on. Just lay them on the rack or cookie sheet in a 350 degree preheated oven. I usually have about six and bake them for for about 30 minutes give or take how many cobs you will be using. Mid way through I do turn them. When you take it out just be careful when removing the husks as the steam will be coming out. Tastes so much better prepared this way. You can do this on the grill too.

  5. I have never had oven roasted corn ~ this looks delicious, Julie!

  6. This sounds amazing, Julie! I can’t get enough sweet corn when it’s in season!

  7. kristin says:

    This looks so yummy!

  8. Sharon says:

    I don’t care about it’s bad rap, I will always eat corn. And this recipe sounds so good!

  9. Julie that looks delicious… I love corn recipes!

  10. kim Fogarty says:

    I love fresh corn kernels – the best way to get them from spraying all over the counter!! is I use a bundt pan w/ a serrated knife. so easy and no clean up or mess. Put the stem end in and slice away!

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