Garlic Parmesan Roasted Corn
Easy Garlic Parmesan Roasted Corn with caramelized oven-roasted kernels brushed with garlic butter and covered in freshly grated parmesan — a simple, impressive summer side dish ready in 35 minutes.
Equipment
- oven
- baking sheet
- Basting brush
- small mixing bowl
- Cheese grater
Ingredients
Roasted Corn
- 4 ears fresh corn on the cob, husked patted dry
- 1 tbsp melted butter for initial coating before roasting
- salt and black pepper to season before roasting
Garlic Parmesan Coating
- 4 tbsp unsalted butter, softened
- 3 cloves garlic, minced
- 0.5 cup freshly grated parmesan cheese from a block for best melt
- 0.5 tsp red pepper flakes optional
- fresh flat-leaf parsley, finely chopped for garnish
- flaky sea salt and cracked black pepper for finishing
Instructions
- Preheat oven to 425°F. Husk corn and remove all silk. Pat completely dry.
- Brush each ear lightly with melted butter and season with a pinch of salt and pepper.
- Place corn directly on the oven rack (with a baking sheet below to catch drips) or on a parchment-lined baking sheet. Roast for 25 to 30 minutes, turning once halfway, until kernels are lightly golden and caramelized.
- While corn roasts, mix the softened butter with minced garlic, a pinch of salt, and red pepper flakes.
- Remove corn from oven. Immediately brush the garlic butter generously over every ear while still hot.
- Sprinkle freshly grated parmesan generously over each ear while the butter is still melting. Scatter chopped fresh parsley over the top.
- Finish with a pinch of flaky sea salt and cracked black pepper. Serve immediately.
Notes
Pat corn completely dry before roasting for best caramelization. Apply garlic butter immediately when corn comes out of the oven — residual heat is what melts the butter into every kernel. Apply parmesan within 30 seconds of the garlic butter while the corn is still hot enough to melt it. Rotate corn once halfway through roasting for even caramelization. Serve immediately for best texture.