Parmesan Corn On The Cob
Parmesan Corn On The Cob is so easy to make when cooked in the oven, bathed in butter, parmesan cheese, and garlic. This baked corn recipe is the best way to enjoy a delicious side dish for summer cookouts or dinner any day!
Servings: 8 servings
Calories: 234kcal
Ingredients
- 1 cup freshly grated parmesan cheese divided
- ½ cup butter room temperature
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 8 ears of corn shucked
- 1 tablespoon chives minced
Instructions
- Preheat the oven to 425°F. Line a sheet pan with parchment paper or foil.
- Mix half the parmesan cheese, butter, garlic powder, salt, and pepper in a small mixing bowl.
- Spread the butter mixture over the corn and place it onto the sheet pan.
- Bake for 25 minutes or until the corn has softened.
- Sprinkle the remaining cheese and the chives over the hot corn.
Notes
Storage :
- To Store: Leftovers can be refrigerated in an airtight container for 3-4 days.
- To Freeze: I do not recommend freezing cooked corn on the cob.
- You can easily make this recipe with frozen corn. It's a great way to bring some flavor to frozen kernels.
- When choosing an ear of corn, peel down a bit of the husk and make sure the kernels are bright yellow and plump.
- This recipe can easily be doubled to feed a large crowd. Simply increase the ingredients proportionately.
Nutrition
Calories: 234kcal | Carbohydrates: 19g | Protein: 7g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 41mg | Sodium: 614mg | Potassium: 278mg | Fiber: 2g | Sugar: 6g | Vitamin A: 649IU | Vitamin C: 6mg | Calcium: 118mg | Iron: 1mg