August seems like it is going to slip away a little too quickly. I love fall, but I love the flavor of summer too. And nothing tastes like summer like fresh corn on the cob. I wanted to try a new take on it but didn’t want to overpower the corn either. This was just the right amount of toppings. While grilling corn is my favorite, I think roasting it in the oven is just as good. Boiling corn just doesn’t give the same flavor.
I always keep roasted garlic paste in the freezer, and after trying this I think you will too!
ROASTED GARLIC PARMESAN CORN ON THE COB
2 T roasted garlic paste
2 T olive oil
2 tsp Italian seasoning (or chopped fresh oregano)
1/4 cup grated Parmesan cheese
4 ears corn on the cob
salt and pepper, to taste
Combine the garlic, olive oil, and herbs together until smooth.
Brush mixture on the corn.
Place the corn on a small baking sheet. Sprinkle the cheese over the top of the corn.
Roast at 425 degrees for about 15 minutes. Sprinkle with salt and pepper.
Ingredients
- 2 T roasted garlic paste
- 2 T olive oil
- 2 tsp Italian seasoning (or chopped fresh oregano)
- 1/4 cup grated Parmesan cheese
- 4 ears corn on the cob
- salt and pepper, to taste
Instructions
- Combine the garlic, olive oil, and herbs together until smooth.
- Brush mixture on the corn.
- Place the corn on a small baking sheet. Sprinkle the cheese over the top of the corn.
- Roast at 425 degrees for about 15 minutes. Sprinkle with salt and pepper.
