Baked Corn on the Cob with Parmesan Mayo
Baked Corn on the Cob with Parmesan Mayo pairs juicy, tender kernels with a creamy, cheesy coating that melts into every bite. A hint of chili powder and black pepper adds gentle heat, while fresh parsley brightens the finish. Serve this crowd-friendly side at summer cookouts, weeknight dinners, or anytime you want corn that tastes rich and slightly smoky from the oven.
- Prep10 mins
- Cook20 mins
- Serves5
- DifficultyEasy
- 1
Assemble all the ingredients.
- 2
Preheat the oven to 400 degrees F (200 degrees C).
- 3
Cut 5 squares of aluminum foil to be 1 1/2 times the size of the ears of corn, and place each ear in the center of a foil square.
- 4
Stir mayonnaise, Parmesan cheese, chili powder, ground black pepper, and fresh parsley together in a bowl until it becomes a thick paste.
- 5
Rub about 2 tablespoons of the paste over each ear of corn.
- 6
Wrap the aluminum foil around each ear of corn and seal.
- 7
Arrange the wrapped corn on a baking sheet.
- 8
Bake in the preheated oven for 10 minutes, turn the corn, and bake for another 10 minutes.
- Calories 359.28 kcal Moderate
- Protein 12.14 g Good Source
- Carbs 25.84 g Moderate
- Total Fat 24.25 g High
- Saturated Fat 6.23 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 26.6 mg Moderate
- Sodium 454.23 mg Moderate
- Fiber 3.34 g Moderate
- Sugar 4.5 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 297.28 mg Good Source
- Iron 0.95 mg Low Source
- Potassium 343.18 mg Low Source
- Vitamin A 8.1 mcg_rae Low Source
- Vitamin C 4.27 mg Low Source
- Vitamin D 0.09 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛
- Corn 🌽