Garlic Butter Parmesan Corn Recipes
GARLIC PARMESAN GRILLED CORN RECIPE BY TASTY
Here's what you need: corn, olive oil, salt, pepper, butter, garlic, grated parmesan cheese
Provided by Matthew Johnson
Categories Sides
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat a grill or grill plate to medium heat.
- Drizzle the corn with olive oil and sprinkle with salt and pepper. Mix to ensure all the ears are evenly coated.
- Place the corn on the grill. Close the lid to keep the temperature high, and let the corn cook for about 15 minutes per side, or until slightly charred on all sides.
- Remove the corn from the heat and set aside.
- Place the garlic and butter in a microwave-safe bowl and microwave for 1 minute, or until melted.
- Brush the garlic butter on the corn. Sprinkle with grated parmesan cheese.
- Enjoy!
Nutrition Facts : Calories 355 calories, Carbohydrate 32 grams, Fat 23 grams, Fiber 3 grams, Protein 9 grams, Sugar 6 grams
BUTTER PARMESAN CORN RECIPE BY TASTY
Here's what you need: corn, butter, parmesan cheese, salt, pepper
Provided by Camille Bergerson
Categories Sides
Time 30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 375ºF (190ºC).
- Coat each ear of corn in a thin layer of butter and roll in the parmesan cheese to coat.
- Place corn in a square baking dish and sprinkle with salt and pepper.
- Bake for 25 minutes.
- Enjoy!
Nutrition Facts : Calories 209 calories, Carbohydrate 31 grams, Fat 8 grams, Fiber 3 grams, Protein 7 grams, Sugar 6 grams
PARMESAN GARLIC GRILLED CORN
Steps:
- Preheat an outdoor grill or indoor grill pan to medium-high heat.
- Pulse the garlic in a food processor until very finely minced. Add the mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper and 1/2 cup Parmesan and pulse until everything is well combined. Pour the olive oil slowly into the mixture while pulsing. Take 1/4 cup of the mixture and brush it over the ears of corn so that they are completely coated, then set aside the remaining mixture. Mix the remaining 1/2 cup Parmesan with the parsley in a small bowl and set aside.
- Add the corn to the grill and cook, turning halfway through, until the corn is charred and browned in spots, about 15 minutes. Remove the corn to a platter and brush it with the remaining garlic mixture, then sprinkle the corn with the parsley and cheese mixture. Serve immediately.
OVEN ROASTED PARMESAN CORN ON THE COB
This is a great side!
Provided by fickerco
Categories Side Dish Vegetables Corn
Time 30m
Yield 5
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cut 5 squares of aluminum foil 1 1/2 times the size of the ears of corn; place each ear of corn in the center of a piece of foil.
- Stir mayonnaise, Parmesan cheese, chili powder, ground black pepper, and fresh parsley together in a bowl until it forms a thick paste; rub about 2 tablespoons of the paste over each ear of corn. Wrap the aluminum foil around the corn and seal. Arrange corn on a baking sheet.
- Bake in preheated oven for 10 minutes, turn, and continue baking another 10 minutes.
Nutrition Facts : Calories 310.9 calories, Carbohydrate 19.7 g, Cholesterol 22.4 mg, Fat 23.4 g, Fiber 3.1 g, Protein 9.5 g, SaturatedFat 5.6 g, Sodium 400.2 mg, Sugar 3.4 g
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FAST AND YUMMY PARMESAN GARLIC CORN RECIPE
From everydaydishes.com
5/5 (1)Total Time 15 minsServings 5-6Calories 230 per serving
- Place a large saucepan or skillet over medium heat and add the butter. Once the butter is melted, add both bags of corn kernels. Stir to combine and cook for about 5–6 minutes until the corn is nice and hot, stirring frequently.
- When the corn is hot, stir in the cream cheese, just until melted, then stir in the Parmesan cheese and garlic powder.
- Remove from the heat. Stir in as much milk as necessary to achieve desired consistency, then season to taste with salt and plenty of black pepper. Serve nice and hot. Enjoy!
ROASTED GARLIC PARMESAN BUTTER FOR CORN - CTV
From more.ctv.ca
- Cut the head of garlic in half to expose all of the cloves and place the two halves on a piece of aluminum foil. Drizzle the olive oil over top and season with a pinch of kosher salt. Wrap the garlic tightly in the aluminum foil and roast for 35 to 40 minutes or until soft and caramelized. Allow the garlic to cool to room temperature.
- In a small bowl, beat the butter until smooth then squeeze in half of the roasted garlic. Wrap the remaining garlic and store in the fridge for a later use. Add in the grated Parmigiano Reggiano and chives and mix until smooth. Season well with salt and pepper.
- Set out a piece of plastic wrap and transfer the garlic parmesan butter on top. Wrap and form the butter into a 2.5 centimeter thick dish and place it in the fridge for at least two hours to firm up.
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