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Oven Roasted Parmesan Corn on the Cob

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Oven Roasted Parmesan Corn on the Cob
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Prep 10 m Cook 20 m Ready In 30 m

“This is a great side!”

Ingredients

5 ears corn, husks and silk removed

1/2 cup mayonnaise

1 cup shredded Parmesan cheese

1 tablespoon chili powder

1 teaspoon ground black pepper

2 tablespoons chopped fresh parsley

Directions

Preheat oven to 400 degrees F (200 degrees C).

Cut 5 squares of aluminum foil 1 1/2 times the size of the ears of corn; place each ear of corn in the center of a piece of foil.

Stir mayonnaise, Parmesan cheese, chili powder, ground black pepper, and fresh parsley together in a bowl until it forms a thick paste; rub about 2 tablespoons of the paste over each ear of corn. Wrap the aluminum foil around the corn and seal. Arrange corn on a baking sheet.

Bake in preheated oven for 10 minutes, turn, and continue baking another 10 minutes.

Oven Roasted Parmesan Corn on the Cob

Print
Nutrition facts: 200 calories 20 grams fat
Rating: 3.4/5
( 44 voted )

Ingredients

  • 5 ears corn, husks and silk removed
  • 1/2 cup mayonnaise
  • 1 cup shredded Parmesan cheese
  • 1 tablespoon chili powder
  • 1 teaspoon ground black pepper
  • 2 tablespoons chopped fresh parsley
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Instructions

Preheat oven to 400 degrees F (200 degrees C).

Cut 5 squares of aluminum foil 1 1/2 times the size of the ears of corn; place each ear of corn in the center of a piece of foil.

Stir mayonnaise, Parmesan cheese, chili powder, ground black pepper, and fresh parsley together in a bowl until it forms a thick paste; rub about 2 tablespoons of the paste over each ear of corn. Wrap the aluminum foil around the corn and seal. Arrange corn on a baking sheet.

Bake in preheated oven for 10 minutes, turn, and continue baking another 10 minutes.

Notes

Prep: 10 mins Cook: 20 mins Total: 30 mins Servings: 5 Yield: 5 ears corn