Oven-Roasted Parmesan Corn on the Cob

updated Sep 17, 2020
4th of july
Oven-Roasted Parmesan Corn on the Cob

This easy Italian-inspired corn is buttery, garlicky, and extra cheesy.


Prep5 minutes

Cook25 minutes

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Oven roasted parmesan corn on the cob on baking sheet.
Credit: Photo: Joe Lingeman | Food Stylist: Cyd McDowell

If you, like me, like to squeeze every last bit out of summer before declaring it officially fall, I implore you to make this extra-cheesy, extra-garlicky corn on the cob before you’re out of time. Roast your last ears of corn in the oven until they lightly blister and char, rub them with Parmesan-garlic butter, then shower them with more Parmesan and plenty of fresh basil for the ultimate end-of-season celebration.

Credit: Photo: Joe Lingeman | Food Stylist: Cyd McDowell

Proof That Cheesy Corn Always Wins

If you’re familiar with elote, the Mexican street corn that features a glorious mess of cotija cheese, you know how magical the combination of salty cheese and sweet corn is. Here, it’s a bit Italian-leaning. You’ll make a quick compound butter by mixing softened butter with grated Parmesan cheese and garlic while the corn cobs roast in the oven. Once they’re tender, you’ll immediately slather the aromatic butter over every kernel, then shower more cheese, fresh basil, and cracked black pepper over top. Fair warning: Each bite is so rich and interesting, your main dish probably won’t be the star of your dinner the night you serve this corn.

Oh, and while roasting brings out a wonderful, caramelized sweetness in the corn, you can also apply this garlicky, cheesy technique to grilled, boiled, or even microwaved corn.

Oven-Roasted Parmesan Corn on the Cob

This easy Italian-inspired corn is buttery, garlicky, and extra cheesy.

Prep time 5 minutes

Cook time 25 minutes

Serves 6

Nutritional Info


  • 3 tablespoons

    unsalted butter, at room temperature

  • 6 ears

    fresh corn

  • 1 ounce

    Parmesan cheese, finely grated (about 1/2 firmly packed cup grated on a Microplane or 1/3 cup store-bought), divided

  • 2 cloves


  • 1/2 teaspoon

    kosher salt

  • 1/4 teaspoon

    freshly ground black pepper, plus more for serving

  • 4

    large fresh basil leaves


  1. Place 3 tablespoons unsalted butter in a small bowl and let come to room temperature. Arrange a rack in the middle of the oven and heat the oven to 400°F.

  2. Remove the husk and silk from 6 ears corn. Place the corn directly on the oven rack and roast for 25 minutes. Meanwhile, use a Microplane to finely grate 1 ounce Parmesan cheese (about 1/2 cup grated on a Microplane or 1/3 cup store-bought grated). Add half to the bowl with butter. Grate or mince 2 garlic cloves and add to the bowl. Add 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and use a fork to mash and combine. Coarsely chop 4 large fresh basil leaves.

  3. Transfer the corn to a baking sheet. Use a butter knife or pastry brush to immediately slather it all over with the Parmesan-garlic butter. Sprinkle with the remaining Parmesan cheese and basil. Generously grind some black pepper over the top and serve immediately.

Recipe Notes

Alternative cooking methods: Instead of roasting, the corn can also be boiled, microwaved, or grilled.

Storage: Leftovers can be refrigerated in an airtight container up to 3 days.