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
ROASTED CORN WITH PESTO AND PARMESEAN
The fresh herbs, garlic, and sun-dried tomato really enhances the flavor of the corn. I add extra parmesean and everyone just loved it. Great roasted on the grill or in the oven.
Provided by Tammy Brownlow @DoughmesticGoddess
Categories Vegetables
Number Of Ingredients 4
Steps:
- On aluminum foil brush corn with pesto. Sprinkle with salt and pepper.
- Wrap corn and place in 350 degree oven or place on the grill.
- Roast until corn is done 25 - 30 minutes.
- Sprinkle with parmesean cheese and serve. Enjoy!
TAGLIATELLE WITH FRESH CORN PESTO
Pesto is traditionally made with basil, pine nuts, garlic, Parmesan, and olive oil. Here, the classic Italian sauce is re-imagined with corn in place of the basil. The finished dish has a creamy richness that's reminiscent of carbonara.
Provided by Ian Knauer
Categories Pasta Appetizer Quick & Easy High Fiber Dinner Parmesan Pine Nut Corn Summer Bon Appétit Peanut Free Soy Free No Sugar Added Diabetes-Friendly
Yield Makes 6 first-course servings
Number Of Ingredients 10
Steps:
- Cook bacon in large nonstick skillet over medium heat until crisp and brown, stirring often. Using slotted spoon, transfer to paper towels to drain. Pour off all but 1 tablespoon drippings from skillet. Add corn, garlic, 1 1/4 teaspoons coarse salt, and 3/4 teaspoon pepper to drippings in skillet. Sauté over medium-high heat until corn is just tender but not brown, about 4 minutes. Transfer 1 1/2 cups corn kernels to small bowl and reserve. Scrape remaining corn mixture into processor. Add 1/2 cup Parmesan and pine nuts. With machine running, add olive oil through feed tube and blend until pesto is almost smooth. Set pesto aside.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 1/2 cups pasta cooking liquid. Return pasta to pot. Add corn pesto, reserved corn kernels, and 1/2 cup basil leaves. Toss pasta mixture over medium heat until warmed through, adding reserved pasta cooking liquid by 1/4 cupfuls to thin to desired consistency, 2 to 3 minutes. Season pasta to taste with salt and pepper.
- Transfer pasta to large shallow bowl. Sprinkle with remaining 1/4 cup basil leaves and reserved bacon. Serve pasta, passing additional grated Parmesan alongside.
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