About Baked Smoky Parmesan Corn
Grilling season is still in full swing, and I’m trying to get the most out of it that I can – although, this particularly recipe has nothing to do with grilling.
This is a side dish you can bake in the oven while your grill is occupied cooking other meaty things, though you could grill the corn if you wanted to.
I certainly wouldn’t stop you.
I only recently discovered smoked paprika, and I’m finding excuses to use it on just about everything.
It has a richer taste than “traditional” paprika, kicking everything it touches up a notch or two or ten.
So when I was brainstorming ideas of what I could couple it with, corn on the cob seemed like it’d be a perfect match for my next smoked paprika experiment.
Or maybe it was just because I’ve been craving corn on the cob ever since The Boyfriend’s father paid us a visit and talked about all the fresh corn they’ve been getting from the local farms near their new house.
I don’t know of any corn farms in the Phoenix area, but that doesn’t mean I couldn’t pick some up some ears from Sprouts and pretend the corn is farm fresh.
So that’s exactly what I did, and me and my imagination did a pretty band up job (if I do say so myself).
I got to have corn on the cob with a slather of garlic butter and smoked paprika, topped off with a sprinkling of parmesan and parsley.
My cravings are calmed for now, but I think I still may need to pay my sorta-kinda-father-in-law a visit and pick up some of that farm fresh corn.
I wouldn’t mind having an excuse to make this recipe again!
It’s extremely easy and super flavorful – who can argue with that?
What about you?
Do you have a favorite recipe that uses smoked paprika?
I’d love to hear about it in the comments!
Baked Smoky Parmesan Corn
- Preheat oven to 350 degrees F.
- Place corn, still in it's husks, directly on the oven rack. Cook until corn is tender and cooked through, roughly 40-45 minutes. (Note: Can also bake corn on a baking sheet for the same amount of time.)
- While corn cooks, place softened butter, garlic, salt, and pepper in a small bowl. Using an electric mixer, beat on low until ingredients are mixed and butter is fluffy, about 2-3 minutes. Set aside.
- When corn has cooked, peel down and disgard husks. Rub each ear of corn with 1 tablespoon of mixed butter. Sprinkle with paprika, parmesan, and parsley on top. Serve immediately.