Parmesan Roasted Corn

The sweet taste of summer! Parmesan Roasted Corn is the perfect side dish to elevate any gathering. With a rich and savory blend of garlic, olive oil, and Parmesan cheese, this recipe will transport your taste buds to a sunny summer day.

Ready Time

25 mins

Yields

8 servings

Ingredients

2 cups corn kernels (fresh or frozen, thawed)
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
1 tablespoon butter
1 clove garlic, minced
Salt and pepper, to taste
Optional: 1/4 teaspoon paprika, 1/4 teaspoon cayenne pepper

Instructions

Preheat your oven to 400°F (200°C).

Place the corn kernels in a large bowl and set aside.

In a small skillet, melt the butter over medium heat.

Add the minced garlic and cook for about 1 minute, until fragrant.

Add the olive oil, salt, and pepper to the skillet, and stir to combine.

Pour the garlic-infused oil mixture over the corn kernels and toss to coat.

Sprinkle the Parmesan cheese over the corn and toss again to distribute the cheese evenly.

If using, add the paprika and cayenne pepper (if using) and toss once more.

Spread the corn mixture in a single layer on a baking sheet.

Roast in the preheated oven for about 20-25 minutes, or until the corn is tender and lightly browned, stirring occasionally to ensure even roasting.

Remove from the oven and let cool slightly before serving.

Serve hot and share with your favorite 7 friends and family members!

Notes

For fresher flavor, use fresh corn kernels instead of frozen.

If using frozen, make sure to thaw them first.

You can adjust the amount of garlic to your taste, or even omit it if you’re not a fan.

Don’t overmix the corn with the garlic-infused oil, or it’ll become mushy.

Add a pinch of red pepper flakes if you like an extra kick, or omit the cayenne pepper if you prefer mild.

Keep an eye on the corn while it’s roasting, stirring occasionally to prevent burning.

For a more caramelized flavor, roast the corn for an additional 5-10 minutes, but watch out for burning! You can prepare the garlic-infused oil mixture ahead of time, store it in the fridge for up to a day, and use it when you’re ready.