This Garlic-Parmesan Oven-Roasted Corn on the Cob is easy to make, and tasty to eat! It’s a fun change from “plain” sweet corn, and a breeze to roast in your oven.
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We love our garden, and our cows do, too! We went seriously big with our garden this year – a quarter of an acre. (An acre is about the size of a football field.) And we had some seriously big problems at the beginning of the summer. We lost a lot of seedlings to heat and weeds, so we replanted a lot of things very late in the season. I actually just picked our first zucchini in the middle of August!
We have four things that are doing really well this year – blackberries, sweet corn, green beans, and tomatoes. I made 3 dozen half-pints of blackberry jelly. We are selling sweet corn at our family’s veterinary practice. I have canned 70 quarts (!!) of green beans this year, and the tomatoes are just getting ready to make some serious fruit.
No, really… we have almost 30 tomato plants. And they are all almost 6 feet tall.
We are going to have a lot of tomatoes! We’ll be canning salsa, tomato juice, pasta sauce, and chili base. (John and I have a great system to get lots of tomato products canned fast.) We love to use all our garden produce all year long, but even this is going to be too much for us!
One way that we can use everything out of our garden is by feeding the “leftovers” to our cows. If we have summer squash that is getting soft before we can use it up, we toss it to the cows. When the sweet corn is picked, the green stalks get cut down and tossed over the fence to the ladies. They love this treat! But I think their favorite is the green beans. When the green bean plants are done making beans (or when I’m just done picking them), we pull the plants out of the ground, pick any beans off, and feed the rest to the cows. They love this little garden treat!
But back to the corn… We planted almost a tenth of an acre of sweet corn last year and this year. That is a LOT of corn! We get bored with regular boiled sweet corn or with plain grilled sweet corn. This Garlic-Parmesan Oven-Roasted Corn on the Cob is a fun way to shake it up!
Garlic-Parmesan Oven-Roasted Corn on the Cob
This sweet corn is so easy to make… if you can melt butter in your microwave, you can make this Garlic-Parmesan Oven-Roasted Corn on the Cob!
Put your sweet corn in a big roasting pan. (This is the same roasting pan I use to make my famous roast turkey.) Melt butter, mix in garlic and Parmesan cheese, and pour the butter over the corn. I used a brush like this to get the cheese out of the bottom of the cup and on top of the corn. Pop it in the oven, and that’s it! I turned the corn over a couple of times during cooking so it would cook evenly. It also helped to coat the corn by rolling it around in the butter on the bottom of the roasting pan.
Not all of the garlic and Parmesan mixture will stay on top of the corn. Make sure you scoop the cheesy goodness off the bottom of the pan (it should come off easily) and sprinkle it back on top of your corn. So good!
What is your favorite way to enjoy sweet corn?
Enjoy!
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Printable Recipe Card for Garlic-Parmesan Oven-Roasted Corn on the Cob
- 12 ears sweet corn, husked and washed
- ½ cup (1 stick) salted butter
- ⅓ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- Place corn in a large roasting pan.
- Place butter in a glass measuring cup. Microwave to melt.
- Stir cheese and garlic in melted butter.
- Pour butter mixture over corn.
- Roast, uncovered, at 350 degrees for 25 minutes, turning corn over twice.
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