Posted in Side Dish

Side Dish ‘n’: Oven Roasted Corn on the Cob

Oven Roasted Corn on the Cob


10 ears of corn, husks and silk removed
3/4 cup freshly grated Parmesan cheese
1/3 cup mayo
1/4 cup of flat leaf parsley or tarragon, Basil, dill, or thyme
5 cloves of mashed garlic
2 tsp. sugar
1 tsp. freshly squeezed lemon juice
3/4 tsp. cayenne pepper

Prep Day: cut 10 squares of foil 1 1/2 times the size of the corn. Place each ear of corn on the center of foil.

In a small bowl, stir together the parm, mayo, herb, garlic, sugar, juice, and cayenne until it forms a thick paste.

Rub 2 T. of the paste over each piece of corn, and then seal the corn in the foil. Store in freezer bag. Freeze up to one month.

Serve Day: Thaw in fridge. Preheat oven to 400F. Place wrapped corn on a baking sheet and allow to come to room temp for 30 minutes. Bake the corn for 10 minutes, turn the corn over, and bake for another 10 minutes. Serve hot in the foil.



I’m a married mother of 3. Who loves living in Minnesota, prep ahead cooking, and couldn’t live without them now. No more worries about the age old question “What’s for Dinner?”. I am also transitioning my family into the slow food and clean eating movement. I believe it’s best if we can eat food in it’s most natural state. I love to share the information I have been gaining through this whole experience. I’m also a trained personal chef. Cooking is a passion and hobby of mine. Hope your are enjoying the content of my blog.

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