I love the late summer months because that means sweet corn is plentiful. One of my favorite ways to cook corn is to roast it in the oven. We try lots of different toppings for roasted corn but one of my favorites is this Roasted Parmesan Corn on the Cob Recipe.
I love the flavor combination of the parmesan cheese with the butter and garlic. It just takes ordinary sweet corn to a whole new level. Plus it’s pretty simple to make. When corn starts to drop to 6 or 8 ears for $1, you can bet we’re having this Roasted Parmesan Corn on the Cob recipe for dinner!
- 10 ears fresh corn, husks & silk removed
- 4 tablespoons butter
- 1 tablespoon olive oil
- 2 cloves of garlic, crushed
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ cup Parmesan cheese, freshly grated
- Preheat your oven to 350 degrees F
- In a small skillet, melt the butter and add in the olive oil, garlic, salt and pepper. Turn heat down to low and let cook for about 10 minutes. Strain the garlic out, discard and allow the garlic butter to cool in a small dish.
- Line a large baking sheet with foil and arrange the corn in a single layer.
- Brush the corn on all sides with the garlic butter, reserving some to brush on while it cooks.
- Bake for 20-25 minutes, depending on how tender you like your corn. Turn and rotate the corn every 10 minutes and brush with more of the butter mixture.
- In the last five minutes of cooking, turn your oven up to broil to get some nice color on the corn.
- When the corn is done to your liking, generously sprinkle most of the Parmesan all over the top and cook until it's melted and slightly brown, which should only take 30-60 seconds on broil.
- Remove the corn from the oven and serve on a large platter with extra Parmesan cheese and fresh parsley for garnish.
- The broiling step is just to get some color on the corn. I suggest moving the pan closer to the top to do this quickly. If you broil it too long, it will dry the corn out.
- You can add any kind of spice you like to the garlic butter. We've done chili powder and cumin for a more Mexican flavor, and it was delicious! Of course if you do that, you can change the type of cheese you use as well (or omit it completely).
If you love this Roasted Parmesan Corn on the Cob recipe be sure to Follow Me on Pinterest and check out my Summer Drinks Board. Also, don’t miss some of these other summer favorites I’ve shared:
- Quick & Simple Black Bean Salsa
- Margarita Popsicles
- How to Make Citronella Candles
- Fresh Macaroni Salad
- Creamy Jalapeno Ranch Dip
Yum! I love corn on the cob and your twist on it sounds great!