Oven Roasted Parmesan Corn on the Cob

This recipe yields incredibly tender and very flavorful corn! It was a fantastic side dish we enjoyed recently - perfect for that farmer's market fresh corn if you can still get any where you are. The farmer's market season is definitely slowing down here, and it will be back to the year round stands and grocery store for awhile.

We've been growing a few things in our backyard this year, and that has been a learning experience. I definitely want to give it another go next year, but be much better prepared, and plan out what we're growing a little better! We've had pretty good luck with our tomato plant, and my bell pepper plant is producing really well right now, but not much luck with anything else that was planted which is largely due to my inexperience - live and learn, and do better! My tomato plant is still flowering quite a bit, so I expect we'll get a few more tomatoes there, although they're all splitting around the outside now as they grow which is annoying and from what I can see has to do with "uneven watering conditions" which have been pretty hard to have any control over lately. It's been unseasonably wet around here, and not as many sunshine days which I think have definitely affected them!

In any event! Back to this tasty corn - if you're looking for something a little more flavorful and different to try with your corn I think this recipe is fabulous - and I love that it all bakes in the oven; no pots of boiling water to manage while you're prepping the rest of the meal!

Oven Roasted Parmesan Corn on the Cob

Ingredients
5 ears corn, husks and silk removed
½ cup mayonnaise
1 cup shredded Parmesan cheese
1 Tablespoon chili powder
1 teaspoon ground black pepper
2 Tablespoons chopped fresh parsley

Directions

1. Preheat oven to 400 degrees.
2. In a small bowl, combine mayonnaise, shredded Parmesan, chili powder, black pepper, and parsley together to form a paste.
3. Divide paste among corn and rub all over each husk. Place them in a 9x13 baking dish, covered tightly with foil. Bake 10-15 minutes, flip them over (baste if needed), recover and bake another 10-15 minutes, until corn is tender.

Recipe from fickerco on AllRecipes