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
