Juicy corn on the cob tossed in garlic butter, topped with Parmesan cheese, and baked until golden—this simple yet bold side dish brings out the best in fresh corn. Whether I’m serving it up at a summer BBQ or as a cozy side for dinner, this recipe is always a hit.
Why You’ll Love This Recipe
I love how quick and fuss-free this baked corn is. There’s no boiling or grilling required—just a quick bake in the oven for perfectly tender corn with a crispy, cheesy topping. The garlic butter seeps into every kernel, making it rich and flavorful, and the Parmesan cheese takes it over the top with a salty, golden crust. I also appreciate how flexible it is—I can spice it up, prep it ahead, or even switch up the cheese depending on what I have.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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8 mini corn on the cobs (or 4 full cobs cut in half)
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½ cup (115 g) unsalted butter, melted
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3 cloves garlic, minced
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½ teaspoon salt
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½ teaspoon black pepper
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½ teaspoon Italian seasoning
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¼ teaspoon red pepper flakes (optional)
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½ cup grated Parmesan cheese
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2 tablespoons chopped fresh parsley (optional, for garnish)
Directions
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I start by preheating the oven to 375 °F (190 °C).
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I arrange the corn pieces in a large baking dish or aluminum tray.
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In a small bowl, I combine the melted butter, minced garlic, salt, pepper, Italian seasoning, and red pepper flakes.
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I pour the garlic butter mixture evenly over the corn, making sure to turn each piece to coat well.
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I sprinkle the Parmesan cheese generously on top of the corn.
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I cover the tray with foil and bake for 20 minutes.
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Then I remove the foil and bake for an additional 5–10 minutes until the cheese is golden and bubbling.
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Just before serving, I like to garnish with fresh parsley for a pop of color and freshness.
Servings and timing
This recipe makes 8 servings. Prep time takes about 10 minutes, and cook time is around 30 minutes, making the total time needed just 40 minutes. It's perfect when I want something quick but satisfying.
Variations
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I sometimes broil the corn for the last 2–3 minutes to get the cheese extra crispy.
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If I want a sharper bite, I swap out the Parmesan for Pecorino Romano.
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I’ve found this dish is great for prepping ahead—I assemble everything in the tray, refrigerate it, and then bake it when I’m ready.
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For a smoky twist, I’ll add a little smoked paprika to the butter mixture.
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When I want a bit more heat, I increase the red pepper flakes or even add a dash of hot sauce to the butter.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I wrap the corn in foil and warm it in the oven at 350 °F until heated through, about 10–15 minutes. For a quicker option, I microwave it in 30-second bursts, though the cheese may not stay as crispy.
FAQs
What kind of corn should I use?
I usually go with fresh corn on the cob, but frozen mini cobs work great too—just make sure they’re thawed before baking.
Can I make this ahead of time?
Absolutely. I often assemble the dish ahead of time, cover it, and refrigerate it. When I'm ready to cook, I just pop it in the oven as directed.
Is this recipe spicy?
Not by default. The red pepper flakes are optional, and I can always skip them if I want it mild. Or I add more if I’m in the mood for some heat.
Can I grill this instead of baking?
Yes, I’ve grilled the corn after brushing it with the garlic butter and then added cheese in the last few minutes. It gives a nice smoky flavor.
What other cheeses can I use?
I sometimes use Pecorino Romano, shredded mozzarella, or even a sprinkle of cheddar if I want something different. Just keep in mind that different cheeses melt and brown differently.
Conclusion
This garlic Parmesan baked corn on the cob is one of my go-to side dishes when I want something that feels a little special but doesn’t take much effort. It’s packed with flavor, easy to customize, and always a crowd-pleaser. Whether I’m planning a backyard BBQ or just jazzing up a weeknight dinner, this recipe never disappoints.
Garlic Parmesan Baked Corn on the Cob
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Side Dishes, Vegetables
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
Juicy corn on the cob tossed in garlic butter, topped with Parmesan cheese and baked until golden, this side dish is flavorful and easy to make.
Ingredients
- 8 mini corn on the cobs (or 4 full cobs cut in half)
- ½ cup (115 g) unsalted butter, melted
- 3 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes (optional)
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Preheat your oven to 375 °F (190 °C).
- Arrange the corn pieces in a large baking dish or aluminum tray.
- In a small bowl, combine the melted butter, minced garlic, salt, pepper, Italian seasoning, and red pepper flakes if using.
- Pour the garlic butter mixture evenly over the corn, turning each piece to coat well.
- Sprinkle the grated Parmesan cheese generously over the top.
- Cover the tray with foil and bake for 20 minutes.
- Remove the foil and bake an additional 5‑10 minutes, until the cheese is golden and bubbling.
- Garnish with fresh parsley before serving, if desired.
Notes
- For extra crispiness, broil the corn for the last 2‑3 minutes after baking.
- Swap Parmesan for Pecorino Romano for a sharper cheese flavor.
- Great for prepping ahead — assemble, refrigerate, and bake when ready.
Nutrition
- Serving Size: 1 cob (or equivalent portion)
- Calories: 220 kcal
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