Best 12 Parmesan Ranch Corn Recipes

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Parmesan ranch corn, a combination of sweet corn, tangy ranch dressing, and savory Parmesan cheese, is a delectable dish that adds vibrant flavors to any gathering or meal. This popular side dish is a delightful blend of textures and tastes, and its versatility makes it a favorite among corn enthusiasts. Whether you're looking for a quick and easy recipe for a weeknight dinner or an impressive dish for a potluck, this article will guide you through the process of creating the perfect Parmesan ranch corn. Let's delve into the delightful world of Parmesan ranch corn and discover the secrets to making this dish a resounding success.

Let's cook with our recipes!

OVEN ROASTED PARMESAN CORN ON THE COB



Oven Roasted Parmesan Corn on the Cob image

This is a great side!

Provided by fickerco

Categories     Side Dish     Vegetables     Corn

Time 30m

Yield 5

Number Of Ingredients 6

5 ears corn, husks and silk removed
½ cup mayonnaise
1 cup shredded Parmesan cheese
1 tablespoon chili powder
1 teaspoon ground black pepper
2 tablespoons chopped fresh parsley

Steps:

  • 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.

Nutrition Facts : Calories 310.9 calories, Carbohydrate 19.7 g, Cholesterol 22.4 mg, Fat 23.4 g, Fiber 3.1 g, Protein 9.5 g, SaturatedFat 5.6 g, Sodium 400.2 mg, Sugar 3.4 g

PARMESAN RANCH CORN



Parmesan Ranch Corn image

Provided by Six Sisters Stuff

Yield 6

Number Of Ingredients 5

3 cups frozen corn (or fresh corn cut off the cob)
2 Tablespoons butter
1/2 cup shredded Parmesan cheese
1 Tablespoon ranch dressing mix (We used Hidden Valley brand)
Salt and pepper, to taste

Steps:

  • Cook the corn according to package.
  • Pour the cooked corn into a bowl, and add the butter, stirring it in until fully melted.
  • Add the Parmesan cheese, ranch dressing mix, and salt and pepper.
  • Mix until well combined and serve warm.

Nutrition Facts : Servingsize 1 serving, Calories 359 kcal, Fat 3 g, SaturatedFat 0 g, Cholesterol 0 mg, Sodium 12 mg, Carbohydrate 84 g, Sugar 10 g, Protein 12 mg

CORN ON THE COB WITH PARMESAN CHEESE



Corn on the Cob with Parmesan Cheese image

Provided by Giada De Laurentiis

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 6

1/2 cup olive oil
2 garlic cloves, chopped
1/2 cup freshly grated Parmesan
2 tablespoons chopped fresh Italian parsley leaves
1/2 teaspoon salt
6 ears yellow corn, husked, halved crosswise

Steps:

  • Heat the oil in a heavy small skillet over medium heat. Add the garlic and saute until tender and fragrant, about 1 minute. Remove the skillet from the heat and cool. Set aside 2 tablespoons of the Parmesan cheese and stir the rest into the garlic mixture, along with the parsley and salt.
  • Cook the corn in a large saucepan of boiling salted water until crisp-tender, about 5 minutes. Using tongs, transfer the corn to a platter. Brush the cheese mixture over the hot corn and serve. Sprinkle the remaining 2 tablespoons of cheese on top of the corn.

CRUNCHY RANCH CORN



Crunchy Ranch Corn image

Provided by Katie Lee Biegel

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 3

4 ears of corn, cooked (grilled or boiled)
1/4 cup ranch dressing
1 cup ranch-flavored corn chips, crushed

Steps:

  • Brush each ear of corn with about a tablespoon of ranch dressing.
  • Spread the ground corn chips onto a plate and roll each ear of corn in the ground chips to completely coat each ear. Serve.

PARMESAN-RANCH SNACK MIX



Parmesan-Ranch Snack Mix image

This is a quick and delicious snack, especially for kids No one that I've made this for can have just one handful-they always come back for more . . and more! So if you are thinking of cutting the recipe in half to make less, I wouldn't recommend it. -Tammy Landry, Saucier, MS

Provided by Taste of Home

Categories     Snacks

Time 15m

Yield 3 quarts.

Number Of Ingredients 6

9 cups Corn, Rice or Wheat Chex
2 cups miniature pretzels
2 cups Goldfish cheddar crackers
1/2 cup butter, melted
1/2 cup grated Parmesan cheese
1 envelope ranch salad dressing mix

Steps:

  • In a large bowl, combine cereal, pretzels and crackers. Drizzle with butter. Sprinkle with cheese and salad dressing mix; toss to coat., Microwave in batches on high 3 minutes, stirring every minute. Spread onto a baking sheet to cool. Store in an airtight container.

Nutrition Facts : Calories 365 calories, Fat 9g fat (5g saturated fat), Cholesterol 18mg cholesterol, Sodium 826mg sodium, Carbohydrate 67g carbohydrate (7g sugars, Fiber 6g fiber), Protein 7g protein.

CREAMED CORN WITH PARMESAN



Creamed Corn with Parmesan image

Sweet corn is enveloped in a creamy Parmesan sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 20m

Number Of Ingredients 6

2 tablespoons vegetable oil
6 cups fresh corn kernels (about 8 ears)
Coarse salt and freshly ground pepper, to taste
3/4 cup heavy cream
1/4 cup homemade or low-sodium store-bought chicken stock
1 cup finely grated Parmesan cheese (about 3 ounces), plus more for sprinkling (optional)

Steps:

  • Heat oil in a large saute pan over medium-high heat until it starts to shimmer (but not smoke), about 2 minutes. Add corn, and cook, stirring occasionally, until soft and slightly browned, 7 to 8 minutes. Season with salt and pepper.
  • Add cream and stock, and cook, stirring constantly, until thickened slightly, 2 to 3 minutes.
  • Remove pan from heat, and stir in Parmesan. Transfer to a serving dish, and sprinkle with more Parmesan if desired.

BREADED PARMESAN RANCH CHICKEN



Breaded Parmesan Ranch Chicken image

Quick and easy breaded ranch chicken.

Provided by Trish McQuhae

Categories     Main Dish Recipes     Chicken     Chicken Parmesan Recipes

Time 55m

Yield 8

Number Of Ingredients 5

¾ cup crushed corn flakes
¾ cup grated Parmesan cheese
1 (1 ounce) envelope ranch salad dressing mix
8 (4 ounce) skinless, boneless chicken breast halves
½ cup butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Combine corn flakes, Parmesan cheese, and ranch dressing mix in a bowl. Dip chicken in melted butter; roll each chicken breast in corn flake mixture until evenly coated. Place coated chicken in the prepared baking dish.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 277.7 calories, Carbohydrate 4.3 g, Cholesterol 101.7 mg, Fat 16.4 g, Fiber 0.1 g, Protein 26.8 g, SaturatedFat 9.4 g, Sodium 516.6 mg, Sugar 0.4 g

PARMESAN-PEPPERCORN RANCH DRESSING



Parmesan-Peppercorn Ranch Dressing image

Make and share this Parmesan-Peppercorn Ranch Dressing recipe from Food.com.

Provided by Diana Adcock

Categories     Salad Dressings

Time 10m

Yield 1 pint

Number Of Ingredients 12

2 teaspoons finely chopped onions
2 teaspoons white vinegar
1 1/4 cups mayonnaise
1/4 teaspoon salt
1/2 teaspoon garlic powder
1/4 cup sour cream
1 teaspoon lemon juice
1/4 cup half-and-half
1 teaspoon Worcestershire sauce
1 1/2 teaspoons ground black pepper
2 -3 teaspoons cracked peppercorns
1/4-1/2 cup freshly grated parmesan cheese

Steps:

  • Whisk well together all ingredients and chill for at least 24 hours before using.

PARMESAN CORN ON THE COB



Parmesan Corn On The Cob image

Make and share this Parmesan Corn On The Cob recipe from Food.com.

Provided by MizzNezz

Categories     Lunch/Snacks

Time 13m

Yield 6 serving(s)

Number Of Ingredients 7

1/4 cup butter, melted
1/4 cup grated parmesan cheese
1/2 teaspoon italian seasoning
6 ears corn
water, to boil corn
1/2 cup water
salt

Steps:

  • Mix first 3 ingredient.
  • Set aside.
  • Bring water to boil, add corn; boil for 8 minutes.
  • Drain well.
  • Brush with butter mix.
  • Salt to taste.

Nutrition Facts : Calories 213.2, Fat 10.4, SaturatedFat 5.8, Cholesterol 24, Sodium 138.6, Carbohydrate 29.8, Fiber 3.3, Sugar 3.8, Protein 5.6

BUTTER PARMESAN CORN RECIPE BY TASTY



Butter Parmesan Corn Recipe by Tasty image

Here's what you need: corn, butter, parmesan cheese, salt, pepper

Provided by Camille Bergerson

Categories     Sides

Time 30m

Yield 6 servings

Number Of Ingredients 5

6 half ears corn, cleaned, husked
2 tablespoons butter, softened
½ cup parmesan cheese, grated
salt, to taste
pepper, to taste

Steps:

  • Preheat oven to 375ºF (190ºC).
  • Coat each ear of corn in a thin layer of butter and roll in the parmesan cheese to coat.
  • Place corn in a square baking dish and sprinkle with salt and pepper.
  • Bake for 25 minutes.
  • Enjoy!

Nutrition Facts : Calories 209 calories, Carbohydrate 31 grams, Fat 8 grams, Fiber 3 grams, Protein 7 grams, Sugar 6 grams

PARMESAN RANCH POPCORN



Parmesan Ranch Popcorn image

Whether you need a quick gift idea or yummy munchies for movie night, we've got you covered with this cheesy twist on regular popped popcorn. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Snacks

Time 10m

Yield 3-1/2 quarts.

Number Of Ingredients 6

1/4 cup grated Parmesan cheese
2 tablespoons ranch salad dressing mix
1 teaspoon dried parsley flakes
1/4 teaspoon onion powder
1/3 cup butter, melted
3-1/2 quarts popped popcorn

Steps:

  • Mix first four ingredients. Drizzle butter over popcorn; toss with cheese mixture. Store in airtight containers.

Nutrition Facts : Calories 112 calories, Fat 10g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 243mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein.

CRISPY PARMESAN-RANCH ROASTED VEGGIES



Crispy Parmesan-Ranch Roasted Veggies image

The secret to getting everyone to eat their veggies is probably sitting in your pantry. We're talking about that little packet of dry ranch dressing mix, which is the key to these totally addictive roasted veggies-yes, veggies really can be addictive. In this recipe, perfectly caramelized baby red potatoes, broccoli and red onion get a crispy coating of buttery, toasted panko, a sprinkle of Parmesan and a garnish of parsley, for a dish that looks as good as it tastes. So next time you need a crowd-pleasing side, reach for your ranch and watch those veggies get devoured!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h15m

Yield 6

Number Of Ingredients 11

5 tablespoons butter
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 1/2 lb baby red potatoes, quartered
1 cup red onion wedges
1 package (1 oz) dry ranch salad dressing and seasoning mix
1/8 teaspoon salt
4 cups small broccoli florets
1/4 cup Progresso™ plain panko crispy bread crumbs
1/4 cup shredded Parmesan cheese (1 oz)
2 tablespoons chopped fresh Italian (flat-leaf) parsley leaves

Steps:

  • Heat oven to 425°F. Line 15x10x1-inch pan with foil. Spray foil with cooking spray.
  • In large microwavable bowl, place 3 tablespoons of the butter. Microwave uncovered on High 30 to 60 seconds or until melted. Stir in garlic powder and pepper. Add potatoes and onion wedges; toss to coat. Place mixture in pan. Sprinkle with 2 rounded tablespoons of the ranch dressing mix. Toss to coat, then spread in single layer in pan. Turn potatoes skin-side down. Roast 29 to 33 minutes or until potatoes are very tender when pierced with knife. Remove from oven; stir.
  • In same bowl, place 1 more tablespoon butter; microwave uncovered on High 15 to 30 seconds or until melted. Stir in salt. Add broccoli to mixture; toss to coat. Arrange in single layer in pan next to potato mixture. Roast 11 to 14 minutes longer or until potatoes are browned and broccoli is tender.
  • Meanwhile, melt remaining 1 tablespoon butter in 8-inch skillet over medium heat. Add bread crumbs; cook 2 to 3 minutes, stirring frequently, until golden brown. Remove from heat; stir in remaining 1 rounded tablespoon ranch dressing mix. Pour into small bowl; stir in Parmesan cheese. Top vegetables with bread crumb mixture and parsley.

Nutrition Facts : Calories 250, Carbohydrate 31 g, Cholesterol 30 mg, Fat 2, Fiber 3 g, Protein 7 g, SaturatedFat 7 g, ServingSize About 1 Cup, Sodium 570 mg, Sugar 4 g, TransFat 0 g

Tips:

  • Choose fresh, sweet corn. This will ensure the best flavor in your Parmesan Ranch Corn.
  • Use high-quality Parmesan cheese. Freshly grated Parmesan cheese will give your dish the best flavor.
  • Make sure your ranch dressing is flavorful. You can use your favorite store-bought ranch dressing or make your own homemade ranch dressing.
  • Don't overcook the corn. Corn should be cooked just until it is tender-crisp.
  • Serve Parmesan Ranch Corn immediately. This dish is best enjoyed fresh out of the oven.

Conclusion:

Parmesan Ranch Corn is a simple but delicious side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you like your corn mild or spicy, cheesy or tangy, there is a Parmesan Ranch Corn recipe out there for you. So next time you are looking for a side dish that is sure to please everyone, give Parmesan Ranch Corn a try. You won't be disappointed!

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