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Fake Ginger

Sep 28, 2011

Roasted Corn with Parmesan and Lime

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I know, I know..  summer is over and corn season is long gone. But you’ve GOT to try this recipe. I don’t know what drew me to the recipe or why I thought it would go over well with my family but holy geez, I am so happy I gave it a try. The sweetness of the corn is perfectly balanced by the salty Parmesan, tart lime juice, and spicy cayenne.

I am usually not a fan of spicy but this dish can really handle some cayenne. I think I ended up adding about 1/2 teaspoon of the spicy stuff! That’s what is so great about this recipe – it’s so easy to adapt!

Make it. Use frozen corn if you must, just make it. I am willing to bet that you’ll love it!

5 from 1 vote
Print
Roasted Corn with Parmesan and Lime
Prep Time
20 mins
Cook Time
20 mins
 
Ingredients
  • 3 medium ears corn
  • 1 1/2 tablespoons olive oil
  • salt and freshly ground black pepper
  • 1 tablespoon mayonnaise at room temperature
  • 1 tablespoon sour cream at room temperature
  • juice of 1 large lime
  • 3 tablespoons grated Parmesan
  • generous pinch of cayenne
Instructions
  1. Heat the oven to 400 degrees.
  2. Shuck the corn and cut the kernels from the cobs, tossing them in a bowl with the olive oil and plenty of salt and pepper.
  3. Spread the kernels evenly on a large rimmed baking sheet and roast for 15 to 20 minutes, scraping and turning over the kernels once or twice, until they’re tender and lightly caramelized.
  4. Put the corn back into the bowl and stir in the mayonnaise, sour cream, lime juice, Parmesan and cayenne. Taste and adjust any of the flavorings, including salt and pepper, if necessary.

Filed Under: sides Tagged With: corn, lime, parmesan, sides

Reader Interactions

Comments

  1. Tracey says

    Sep 28, 2011 at 11:05 am

    Sounds like a great combination of flavors to me!

    Reply
  2. Veronica Miller says

    Sep 28, 2011 at 11:30 am

    I don’t think any side dish has ever made me salivate like this. I’m definitely saving it!

    Reply
  3. Danguole says

    Sep 28, 2011 at 1:16 pm

    Oh my gosh. I have to try this… And load it up with cayenne.

    Reply
  4. Staci says

    Sep 28, 2011 at 5:52 pm

    Sounds delicious! TFS.

    Reply
  5. Denise @ TLT -The Little Things says

    Sep 29, 2011 at 4:35 am

    Sounds great, I love spicy things so this is something for me:)

    Reply
  6. Megan says

    Sep 29, 2011 at 7:39 am

    I like Parmesan on just about anything. I’m definitely going to give this one a try this weekend.

    Reply
  7. MYL says

    Jun 20, 2012 at 5:58 pm

    This is great! I made this today. I also sauteed abuot 1/4 of cup of chopped white in olive oil and then mix in with corn to be roasted. I also used Mayo Gourmet Cool Dill Mayonnaise instead of regular mayo. #EXCELLENT…

    Reply
  8. MYL says

    Jun 20, 2012 at 6:01 pm

    Sorry Repost: This is great! I made this today. I also sauteed about 1/4 of cup of chopped white onion in olive oil and then mix in with shuck corn before roasting in oven. I also used Mayo Gourmet Cool Dill Mayonnaise instead of regular mayo. #EXCELLENT…

    Reply
  9. Stacy says

    Sep 14, 2012 at 11:31 am

    Does this dish serve well cold or at room temperature? I’m thinking of making it ahead of time to take to a cookout

    Reply
  10. SLH says

    Sep 14, 2012 at 1:18 pm

    Does this serve well the next day? I would like to make it the night before and bring to a cookout.

    Reply
    • amanda says

      Sep 14, 2012 at 2:39 pm

      Yeah, I think it would be fine to make the day before. I definitely ate leftovers of it with no problem. :)

      Reply

Trackbacks

  1. Food On the Table: Bountiful Baskets Meal Plan 5/28 — Extreme Couponing - Coupon Connections says:
    May 28, 2012 at 2:01 pm

    […] Monday – Grilled flank steak w/ Roasted Corn […]

    Reply

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Amanda Livesay
Hi, I'm Amanda! DFW food blogger, mom of boys, and crazy dog lady.
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