Cheesy Roasted Garlic Corn on the Cob
Kelly Senyei
7
-
34 Comments
Butter be gone! Corn just got a summertime-inspired makeover and the result is my latest and most favorite seasonal side dish: Cheesy Roasted Garlic Corn on the Cob.
Remember the roasted garlic aioli from the baked asparagus fries? It’s back in action, and this time it’s slathered on boiled sweet corn, sprinkled with a generous shower of grated Parmesan and doused with a squeeze of fresh citrus.
I know what you’re thinking, “But Kelly, I can’t believe it’s not butter!” I know, I know. Butter is to corn what peanut butter is to jelly. They are one with each other. But not any more. Cheesy, tangy and with just a touch of heat, this recipe hits all the flavor-packed high notes.
Craving more? Sign up for the Just a Taste newsletter for a fresh serving of content delivered every week to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
Cheesy Roasted Garlic Corn on the Cob
Ingredients
- 1 head garlic
- Olive oil
- 1/2 cup homemade or store-bought mayonnaise
- 1 Tablespoon fresh lime juice
- 1/4 teaspoon salt
- 1/8 teaspoon fresh black pepper
- 6 ears corn on the cob, husks removed
- 3/4 cup grated Parmesan cheese
- Chili powder, for garnish
Instructions
Preheat the oven to 400ºF.
Slice the top one-third off the head of garlic. Place the bottom portion on a piece of foil, drizzle it with olive oil, and season it with salt and pepper. Place the top portion back on the head of garlic and crumple the foil to create a sealed packet. Roast the garlic for 30 minutes or until it has softened.
Remove the roasted garlic from the oven and squeeze the cloves into a medium bowl. Mash the cloves with a fork then stir in the mayonnaise, lime juice, salt and pepper. Set the mixture aside.
Bring a large pot of salted water to a boil. Add the corn and boil just until tender, 6 to 8 minutes. Remove the corn and allow it to cool slightly. (See Kelly's Note.)
Spread the corn on all sides with the roasted garlic mixture then sprinkle each cob with Parmesan cheese and a pinch of chili powder (optional). Serve immediately.
Kelly's Note:
This recipe also works great with roasted or grilled corn.
Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Categories: Recipes, Side Dishes
FOLLOW JUST A TASTE ON INSTAGRAM and show us what you’re cooking in your kitchen! Use the hashtag #justatasterecipes.
You Might Also Like...
Ali Maffucci: Founder of Inspiralized
Meet the Queen of Zoodles! Founder of Inspiralized, entrepreneur, New York Times best-selling author, mom and product inventor Ali Maffucci is dishing on all things …
Richard Ingraham: Private Chef of Dwyane Wade
Chef Richard Ingraham knows what it takes to fuel some of the biggest sports stars in the world. Not only is he the private chef of former NBA superstar Dwyane Wade,…
Jet Tila: Chef and Restaurateur
As the son of Thai and Chinese immigrants, Jet Tila's culinary journey has spanned the globe. The chef, restaurateur, cookbook author, and Food Network chef and judg…
Introducing The Just a Taste Podcast
Welcome to The Just a Taste Podcast hosted by Kelly Senyei! Grab a seat at her table, where she’s talking food, entrepreneurship, parenting and more. Kelly…
Southwestern Pasta Salad with Avocado Dressing
Add a flavor-packed spin to a deli classic with a crowd-friendly recipe for refreshing Southwestern Pasta Salad with Avocado Dressing. Are you ready to skip the store-b…
Peanut Butter Cup S’mores Dip
Are you ready to give a campfire classic an indoor makeover? Then look no further than this quick and easy recipe for Peanut Butter Cup S'mores Dip! I first shared this s'm…
Comments
Post a reply