Creamy Parmesan Baked Corn on the Cob Recipe
Tender baked corn on the cob smothered in a rich, buttery garlic Parmesan cream sauce with Cajun seasoning, lemon, and a touch of honey.
Servings: 12 pieces
Ingredients
- 6 ears fresh corn husked and cut in half (12 pieces) OR frozen works too
- 1 tbsp Cajun seasoning
- 2 tsp garlic powder
- 2 tsp onion powder
- 4 tsp smoked paprika, divided
- 1 tsp freshly cracked black pepper
- 6-8 cloves garlic, minced
- 8 tbsp butter, cut into 12 slices
- 1 cup heavy cream
- 2/3 cup freshly grated Parmesan cheese, divided
- 1/2 lemon juiced
- 1/4 cup fresh parsley chopped
- 2 tbsp honey
Instructions
- Prepare the corn. Preheat the oven to 400°F. Arrange the corn in an even layer in a 9×13-inch casserole dish.
- Season the corn. Sprinkle the Cajun seasoning, garlic powder, onion powder, 2 teaspoons smoked paprika, and cracked black pepper evenly over the corn (without turning the corn). Scatter the minced garlic over everything.
- Add the butter, cream, and Parmesan. Slice the stick of butter into 12 pieces and place one slice directly on top of each piece of corn. Carefully pour the heavy cream into the spaces between the corn, avoiding pouring directly over the butter so it stays positioned on top. Sprinkle 1/3 cup freshly grated Parmesan evenly over everything.
- Cover and bake. Cover the casserole dish tightly with aluminum foil and bake at 400°F for 35 minutes. The corn should become tender while the butter, cream, garlic, and Parmesan melt together into a seasoned sauce.
- Turn and add finishing ingredients. Carefully remove the dish from the oven and lift off the foil, watching for hot steam. Turn each piece of corn over to coat the opposite side. Squeeze the juice of half a lemon evenly over the corn, then sprinkle with chopped parsley and the remaining 2 teaspoons smoked paprika. Drizzle with honey and finish with the remaining 1/3 cup Parmesan.
- Bake uncovered. Return the casserole dish to the oven, uncovered, and bake for another 10 minutes. The sauce should be bubbling and slightly thickened.
- Coat with pan sauce and serve. Remove the casserole dish from the oven and allow the bubbling sauce to settle slightly. Using a large spoon, scoop up the creamy sauce from the bottom of the pan and pour it generously over each individual piece of corn, making sure every piece is thoroughly coated. Serve warm.
Notes
- Fresh or Frozen Corn: Fresh corn is wonderful when in season, but frozen half-ear corn works too. If using frozen corn, the covered baking time may need to be adjusted until the corn is completely heated through and tender.
- Keep the Butter on Top: Place one slice of butter on each piece of corn, then pour the heavy cream carefully between the corn rather than directly over the butter. This keeps the butter and seasonings positioned on top while the cream forms the sauce underneath.
- Cajun Seasoning: Cajun blends vary in salt content and spice level. Taste before adding any additional salt, since the Parmesan also contributes saltiness.
- Freshly Grated Parmesan: For the smoothest sauce, grate Parmesan from a block rather than using pre-shredded cheese.