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 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.)
- When corn has cooked, peel down and discard husks. Rub each ear of corn with 1 tablespoon of mixed butter. Sprinkle with paprika, parmesan, and parsley on top. Serve immediately.