Roasted Corn with Parmesan and Lime

Prep Time 20 minutes
Cook Time 20 minutes


  • 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


  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.