Who would have thought that corn can get any better? They are already yummy as is but man, this oven-roasted corn with parmesan is a total game-changer. The flavor is wonderful, it’s super tasty, has a little kick because of the chili powder, and it’s great for a weekend barbeque with family and friends. Super easy to make, and a definite keeper! My kids are not a fan of corn but when they tasted it, they never stop asking for it. I will make this over and over again for sure. YUM!
Ingredients
5 ears corn, husks and silk removed
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½ cup mayonnaise
1 cup shredded Parmesan cheese
1 tablespoon chili powder
1 teaspoon ground black pepper
2 tablespoons chopped fresh parsley
How to make Oven Roasted Parmesan Corn on the Cob
Step 1: Prepare the oven by preheating it to 400 degrees F or 200 degrees C.
Step 2: Cut 5 squares of aluminum foil. The size should be 1 1/2 times the size of the ears of the corn.
Step 3: Now, place the ear of the corn in the center of the cut foil.
Step 4: In a bowl, mix the mayonnaise, Parmesan cheese, chili powder, ground black pepper, and fresh parsley. Stir the said ingredients until it forms a thick paste.
Step 5: Then, rub 2 tablespoons of the paste over the ear of the corn.
Step 6: Wrap each corn with the aluminum foil and seal. Line the wrapped corn on the baking sheet.
Step 7: Place the dish inside the preheated oven and bake one side for 10 minutes and the other side for another 10 minutes.
Side note: You can also refrigerate the wrapped corn, just put them inside a resealable freezer bags. They can last up to 2 days or in the freezer for up to 1 month. Defrost overnight when ready to use. Before baking let it rest for 30 minutes at room temperature.
Ingredients
- 5 ears corn, husks and silk removed
- ½ cup mayonnaise
- 1 cup shredded Parmesan cheese
- 1 tablespoon chili powder
- 1 teaspoon ground black pepper
Instructions
Step 1: Prepare the oven by preheating it to 400 degrees F or 200 degrees C.
Step 2: Cut 5 squares of aluminum foil. The size should be 1 1/2 times the size of the ears of the corn.
Step 3: Now, place the ear of the corn in the center of the cut foil.
Step 4: In a bowl, mix the mayonnaise, Parmesan cheese, chili powder, ground black pepper, and fresh parsley. Stir the said ingredients until it forms a thick paste.
Step 5: Then, rub 2 tablespoons of the paste over the ear of the corn.
Step 6: Wrap each corn with the aluminum foil and seal. Line the wrapped corn on the baking sheet.
Step 7: Place the dish inside the preheated oven and bake one side for 10 minutes and the other side for another 10 minutes.
Side note: You can also refrigerate the wrapped corn, just put them inside a resealable freezer bags. They can last up to 2 days or in the freezer for up to 1 month. Defrost overnight when ready to use. Before baking let it rest for 30 minutes at room temperature.
