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!
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
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Heat the oven to 400 degrees.
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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.
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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.
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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.
Sounds like a great combination of flavors to me!
I don’t think any side dish has ever made me salivate like this. I’m definitely saving it!
Oh my gosh. I have to try this… And load it up with cayenne.
Sounds delicious! TFS.
Sounds great, I love spicy things so this is something for me:)
I like Parmesan on just about anything. I’m definitely going to give this one a try this weekend.
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…
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…
Does this dish serve well cold or at room temperature? I’m thinking of making it ahead of time to take to a cookout
Does this serve well the next day? I would like to make it the night before and bring to a cookout.
Yeah, I think it would be fine to make the day before. I definitely ate leftovers of it with no problem. :)