Best 8 Parmesan Roasted Corn On The Cob Recipes

CORN ON THE COB WITH PARMESAN CHEESE

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.

ROASTED CORN ON THE COB

Steps:

• Spray eight 12-in. x 10-in. pieces of foil with cooking spray. Place one ear of corn on each piece of foil; spritz corn evenly with butter-flavored spray. Fold foil over corn and seal tightly. , Grill, covered, over medium indirect heat or bake at 400° for 25-30 minutes or until corn is tender. Combine the butter, horseradish, mustard, garlic, salt and pepper; brush over corn. Sprinkle with paprika.

PARMESAN CORN ON THE COB

Steps:

• In a small bowl, combine the butter, cheese and Italian seasoning; set aside. Remove husks and silk from corn; place in a shallow microwave-safe dish. Add water. Cover and microwave on high for 7-10 minutes, turning once. Let stand for 5 minutes; drain. Brush with butter mixture; sprinkle with salt.

PARMESAN ROASTED CORN ON THE COB

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil grate.
• Brush a thin layer of mayonnaise on each ear of corn. Sprinkle the corn with the Parmesan cheese, chili powder, salt, and pepper. Wrap each ear with aluminum foil and place on the grill.
• Grill, turning occasionally, until the kernels begin to brown, about 10 minutes.

OVEN ROASTED PARMESAN CORN ON THE COB

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.

ROASTED CORN WITH PARMESAN AND CAYENNE

Steps:

• Preheat the oven to 350 degrees F.
• Place the corn, in its husks, directly on the oven rack and roast for 20 minutes until the corn is soft when you press on it.
• To finish off the corn, peel down the husks, remove the corn silk, and tie the husks in a knot so you can hold on to it like a handle. Char the corn on a hot grill, over a gas flame, or under a broiler, until the kernels are slightly blackened all around and start popping, about 6 minutes. Rub the corn with mayonnaise, sprinkle with Parmesan and cayenne pepper so it's nicely coated. Serve with lime wedges.

PARMESAN CORN ON THE COB

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.

PARMESAN CORN ON THE COB

Steps:

• Spread corn evenly with butter.
• Sprinkle each with 1 tablespoons of the parmesan cheese.
• Serve each with a lime wedge to squeeze over the corn.