Oven roasted corn is one of my favorites and this version gets a lift from the always wonderful bacon and sweet caramelized onions. It’s a great change from your typical boiled corn on the cob.Jump to Recipe
I love to roast just about any vegetable. The process removes moisture and concentrates the flavor–sometimes even transforms it in to something you never expected. (If you don’t believe me, try my roasted radishes–no one believes that those are delicious until they try them!)
And some of them we get used to eating a certain way–like corn on the cob–that’s always boiled and slathered in butter and salt around here. Sometimes grilled, but that’s less often and when you need a simple side dish you may not always want to fire up the grill to get it done.
That’s why a few minutes in the oven (if it’s summer for sure use your grill!) will get your corn roasted up in a flash and the rest of the recipe can be made while it cooks.
I really love this oven roasted corn with bacon and onions as a side dish that doesn’t need to be refrigerated when summer hits. It’s better if you can serve it warm, but it’s fine at room temperature too.
Tips for the best oven roasted corn
- Use fresh ears if you can get them. I don’t recommend frozen corn here because when it thaws it releases all of its liquid and I feel like it changes the texture.
- Don’t skip the vinegar. Because the corn is sweet and the onions sweeten as they cook, you need that acidity to cut through it.
- Buy fresh herbs. If you can’t get fresh parsley it’s fine to skip it.
- If it’s warm, roast the corn on your grill. It won’t take 20 minutes to do–just keep an eye on it and turn it frequently until you see some nicely charred bits.
Oven Roasted Corn with Bacon and Onion
- Preheat the oven to 400.
- Lightly spray a cookie sheet with baking spray. Set aside.
- Coat the corn on all sides with the oil and sprinkle with 1/4 teaspoon salt and pepper.
- Place on the cookie sheet and roast in the oven for 20 minutes.
- While the corn roasts, cook the bacon in a skillet until crisp. Remove from the skillet, reserving the drippings in the pan.
- Add the sliced onions to the skillet and cook over low heat 15-20 minutes until the onions are soft and light brown. Sprinkle with a pinch of salt and pepper.
- Allow the roasted corn to cool enough to handle before proceeding.
- When the corn is cool enough to handle, stand it on its end in a large bowl and use a knife to cut the kernels off. Repeat with the remaining ears.
- Add the bacon, onions, vinegar, parsley and remaining salt and pepper to the bowl. Taste and adjust the seasonings as needed. Serve warm. You can also chill this a day or two ahead and rewarm when you need it.