Garlic Herb Parmesan Crusted Corn on the Cob

Posted on: February 1, 2023. Updated on: June 30, 2023.

by Carolina Gelen

3.5 / 5. from 6

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  1. Heat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
  2. Combine all compound butter ingredients in a large serving bowl.
  3. Slice each corn on the cob in 4 to 5 pieces: using a small pairing knife, carefully poke the cob where you want to cut the corn, twist the knife in the cob until the small corn piece snaps off.
  4. Add the cut corn on the cob to a large mixing bowl.
  5. Drizzle with oil, season with salt and pepper, and toss to coat. Add 1/4 cup of cheese and toss to coat the corn.
  6. Evenly sprinkle the remaining 1/2 cup of cheese all over the baking sheet. Place the corn on top of the cheese.
  7. Bake on the medium rack for 12 to 15 minutes, or until the Parmesan at the bottom turns golden and the corn gets slightly charred on the edges. Flip the corn pieces as needed, for an even cooking.
  8. Broil the corn for 1 to 2 minutes, right at the end, if needed.
  9. Add the hot corn to the butter and toss to coat.
  10. Serve right away.

Garlic Herb Parmesan Crusted Corn on the Cob

3.5 / 5. from 6

Click to vote

Servings: 4
Prep: 10min
Cook: 15min
Total: 25min

Ingredients

Corn

  • 5 to 6 corn on the cob
  • Neutral oil
  • 3/4 cup grated or blended parmigiano reggiano
  • Kosher salt and pepper

Compound Butter

  • 5 tablespoons room temperature butter
  • 1 small shallot, finely chopped, optional
  • 3 garlic cloves, finely chopped
  • A small bunch cilantro, finely chopped
  • 2 tablespoons pickled jalapeños, finely chopped, optional
  • The zest of one small lime
  • The juice of 1/2 small lime

Instructions

  1. Heat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
  2. Combine all compound butter ingredients in a large serving bowl.
  3. Slice each corn on the cob in 4 to 5 pieces: using a small pairing knife, carefully poke the cob where you want to cut the corn, twist the knife in the cob until the small corn piece snaps off.
  4. Add the cut corn on the cob to a large mixing bowl.
  5. Drizzle with oil, season with salt and pepper, and toss to coat. Add 1/4 cup of cheese and toss to coat the corn.
  6. Evenly sprinkle the remaining 1/2 cup of cheese all over the baking sheet. Place the corn on top of the cheese.
  7. Bake on the medium rack for 12 to 15 minutes, or until the Parmesan at the bottom turns golden and the corn gets slightly charred on the edges. Flip the corn pieces as needed, for an even cooking.
  8. Broil the corn for 1 to 2 minutes, right at the end, if needed.
  9. Add the hot corn to the butter and toss to coat.
  10. Serve right away.

Carolina Gelen

I speak 5 languages, but my favorite way to communicate is through the universal language of food. I translate food to be more approachable and accessible for the everyday cook. I didn't grow up with a lot, so I’ve always loved thrifting and finding a good sale. That also shapes my approach to cooking: I try to make most of my recipes as affordable as possible, and that is what my SCRAPS newsletter is about. Every two weeks I will send an exclusive recipe to your inbox. Subscribe to get full access to the newsletter and website.

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