Description
Tender corn on the cob coated in rich garlic butter and topped with savory Parmesan cheese makes an easy and flavorful side dish. The buttery corn, aromatic garlic, and crispy golden Parmesan create the perfect combination for weeknight dinners, barbecues, and family gatherings.
Ingredients
8 mini corn on the cobs
1/2 cup unsalted butter, melted
4 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes
1/2 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
Instructions
- Preheat the oven to 400°F.
- Arrange the corn pieces in a large baking dish or aluminum tray.
- In a small bowl, combine the melted butter, minced garlic, salt, black pepper, Italian seasoning, and red pepper flakes.
- Brush the garlic butter mixture generously over the corn until fully coated.
- Sprinkle the grated Parmesan cheese evenly over the corn.
- Bake for 20 to 25 minutes, turning the corn halfway through cooking, until tender and lightly golden.
- Garnish with fresh parsley and serve warm.
Notes
Add smoked paprika for a smoky flavor variation.
Mix mozzarella with Parmesan for extra cheesy corn.
Swap parsley with fresh cilantro for a brighter finish.
Add extra red pepper flakes or hot sauce for more heat.
Grill the corn instead of baking for a charred summer cookout flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 350°F oven for about 10 minutes or microwave until warmed through.
Broil for 1 to 2 minutes at the end for extra crispy Parmesan topping.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 2 mini corn cobs
- Calories: 210 kcal
- Sugar: 5 g
- Sodium: 390 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 40 mg
