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Garlic Parmesan Baked Corn on the Cob – Baked corn on the cob is a wonderful way to enjoy fresh corn during the summer and this oven-baked corn on the cob recipe with garlic and parmesan is a huge crowd-pleaser. Slather a rich garlic parmesan and herb butter and you’ll get perfectly cooked, sweet ears of corn… every time. Enjoy!
Photo credit: © Eatwell101.com
Ingredients list for the baked garlic parmesan corn on the cob
- 4 ears corn on the cob, husked
- 2 tablespoons unsalted butter, melted
- 4 garlic cloves, finely minced
- 3/4 cup grated parmesan
- 1 tablespoon Italian parsley, finely chopped
- ¼ teaspoon freshly ground black pepper
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. To make the garlic parmesan corn on the cob: Preheat your oven to 425°F (220ºC). Line a 10 x 15-inch sheet pan or similar with heavy-duty aluminum foil and coat with cooking spray.
2. Mix together the softened butter, Italian parsley, minced garlic, black pepper, and grated parmesan.
3. Brush the corn on all sides with half the mixture of seasoned butter. Lay the ears of corn side by side on the baking sheet and cover loosely with foil.
4. Bake in the oven for 35 minutes, turning occasionally; or until tender. Remove foil and broil for 3-5 minutes to char the corn slightly, if you like.
5. Transfer baked corn to a cutting board and chop each ear of corn in 2 or 3 parts. Transfer to a large salad bowl and toss in the remaining garlic parmesan butter mixture (if it is set, it will melt with the heat of fresh-baked corn). Sprinkle the baked garlic parmesan corn on the cob with more parsley and parmesan and serve immediately. Enjoy!
Photo credit: © Eatwell101.com
Tips for the Garlic Parmesan Baked Corn on the Cob recipe
Baked Corn on the Cob is an easy way to enjoy corn as a side dish for your summer BBQs. Here are a few tips to make the best-baked corn on the cob ever!
How to buy fresh corn
The easiest way to choose an ear of corn is to take a quick look: peel down a bit of the husk and check for bright yellow, plump kernels. But since doing this shortens the shelf life of the corn, causing it to dry out, here’s how to choose corn without peeling the husk:
- Check out the color of the corn husk. If it’s a bright green and tightly wrapped against the cob, then the corn is fresh, a must for any recipe using fresh corn.
- Feel the kernels through the husk. The corn kernels should be plump and plentiful.
- Look for small brown holes in the husk, especially towards the top. Those are wormholes!
- The tassels (those things sticking up out of the top) should be brown and slightly sticky. If they’re dry or black, it means the ear of corn is old and stale.
How to husk corn
The fastest way to husk corn before baking is to cut off the stem end of the ear of corn about 1 inch from the bottom. Nuke in the microwave for 2 minutes. Then, with one hand, let the ear of corn slide out of the cut end. The husk and silk will stay in one piece and the corn is ready to bake. Easy!
How to slice corn kernels off the cob
If you don’t eat it right on the cob, you can always slice corn kernels off the cob and serve in a salad bowl. To slice kernels off the cob without making a mess, use a bundt pan. Place an ear of corn on the center column and use a sharp serrated knife to slice the kernels off. If you do not have a bundt pan on hand, just invert a small bowl inside a large bowl and proceed the same way.
More corn recipes you might like
- Cheesy Corn Fritters
- Shrimp Avocado Corn Salad with Summer Vinaigrette
- Grilled Chili Lime Butter Corn on the Cob
- Grilled Corn with Garlic and Parmesan
Photo credit: © Eatwell101.com
