Oven Roasted Parmesan Corn on the Cob Recipe - Allrecipes.com
  • READY IN 30 mins

Oven Roasted Parmesan Corn on the Cob

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Ingredients Edit and Save

Original recipe makes 5 ears corn Change Servings

Directions

  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.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 20 mins
  • READY IN 30 mins

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.
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Nutrition

  • Calories
  • 311 kcal
  • 16%
  • Carbohydrates
  • 19.7 g
  • 6%
  • Cholesterol
  • 22 mg
  • 7%
  • Fat
  • 23.4 g
  • 36%
  • Fiber
  • 3.1 g
  • 13%
  • Protein
  • 9.5 g
  • 19%
  • Sodium
  • 400 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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