Oven Roasted Parmesan Corn on the Cob Recipe

"This is a great side!"

Ingredients

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

  • Prep
  • Cook
  • Ready In
    1. Preheat oven to 400 degrees F (200 degrees C).
    2. 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.
    3. 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.
    4. Bake in preheated oven for 10 minutes, turn, and continue baking another 10 minutes.

    Footnotes

    • Cook’s Note:
    • After corn is wrapped in aluminum foil, you can store them in resealable freezer bags in the refrigerator for up to 2 days or in the freezer for up to 1 month. When ready to use, defrost the corn overnight in the refrigerator; then let come to room temperature for about 30 minutes before baking as directed.
    • Partner Tip
    • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

    Nutrition Facts

    Per Serving: 311 calories;23.4 g fat;19.7 g carbohydrates;9.5 g protein;22 mg cholesterol;400 mg sodium.Full nutrition
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