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–+ servings
Baked Smoky Parmesan Corn! Baked corn on the cob with garlic butter, smoked paprika, Parmesan, and a sprinkling of parsley. | HomemadeHooplah.com

Baked Smoky Parmesan Corn

5 minutes prep + 40 minutes cook
213 kcal
Yields: 6 ears of corn
Baked corn on the cob with garlic butter, smoked paprika, Parmesan, and a sprinkling of parsley.

Ingredients

  • 6 ears corn, unhusked
  • 6 tablespoon unsalted butter, at room temperature
  • 1 tablespoon fresh garlic, pressed or minced
  • 1 pinch salt, to taste
  • 1 pinch black pepper, to taste
  • 1/2 cup Parmesan cheese, grated or shredded
  • 1/2 teaspoon smoked paprika, or more to taste
  • 2 tablespoon parsley, fresh and chopped
US Customary - Metric

Instructions

  • 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 a hand 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 discard husks. Rub each ear of corn with 1 tablespoon of mixed butter. Sprinkle with paprika, Parmesan, and parsley on top. Serve immediately.