Parmesan Roasted Corn on the Cob
We all grew up eating roasted corn by the roadside slathered with hot chili in lemon. But everyone should try these Parmesan roasted corn on the cob, roasted at home in an oven. Everyone of us is familiar with boiling or grilling corn but have you tried roasting it in the oven? These roasted corns are sweet, perfectly roasted and slathered with parmesan cheese, garlic powder and parsley leaves.
Not many of us are lucky enough to own a grill and it also takes so much time to set up a grill. The oven works best when you crave some roasted corn and does the job pretty well. This has become my favorite way of roasting corn and I’m glad to share it with all of you.
How to Roast Parmesan Corn
Making roasted parmesan corn on the cob is pretty easy, all you need is an oven and your favorite flavors to coat the corns afterwards.
- Husk the corn and remove as much of the silk as possible. I like to do it outside so that I don’t cover my kitchen floor with silks.
- Coat the corns with oil, garlic, salt and pepper evenly before putting them into he oven
- Preheat oven at 180 degrees Celsius
- Roast over the grill and keep turning occasionally
- Coat the corns with parmesan cheese and parsley leaves right after grilling.
Different Toppings for Roasted Corn on the Cob
- Parmesan cheese
- Fresh herbs- Basil & thyme
- Parsley leaves
- Smoked paprika/ chili powder
You can prefer to slice the kennels off the cob and enjoy them with my Pumpkin Soup recipe for a light lunch or snack. To cut the corn off the cob, remove the husks and silks. Stand the corn upright on a large cutting board. Using a sharp knife, cut straight down across the base of the kernels. The next time you crave some grilled corn try roasting them yourself at home in the oven
Parmesan Roasted Corn on the Cob
Ingredients
- 3 ears corn, husk and silk removed
- 3 tbsp Olive oil
- 1 tbsp Garlic powder
- 1/2 tbsp Salt & pepper
- 1/2 tbsp Chili powder
- 1/4 cup Grated parmesan
- Parsley leaves
Instructions
- Pre heat oven to 180 degrees
- Combine olive oil, garlic, chili powder, salt and pepper in a small bowl.
- Rub each ear of corn with the mixture
- Place corn cobs directly on oven rack and roast until tender about 40-45 mins
- Serve immediately with parmesan and parsley.