Parmesan Crusted Corn Recipes

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil grate.
• Brush a thin layer of mayonnaise on each ear of corn. Sprinkle the corn with the Parmesan cheese, chili powder, salt, and pepper. Wrap each ear with aluminum foil and place on the grill.
• Grill, turning occasionally, until the kernels begin to brown, about 10 minutes.

Steps:

• Preheat oven to 375ºF (190ºC).
• Coat each ear of corn in a thin layer of butter and roll in the parmesan cheese to coat.
• Place corn in a square baking dish and sprinkle with salt and pepper.
• Bake for 25 minutes.
• Enjoy!

Steps:

• Preheat a grill or grill plate to medium heat.
• Drizzle the corn with olive oil and sprinkle with salt and pepper. Mix to ensure all the ears are evenly coated.
• Place the corn on the grill. Close the lid to keep the temperature high, and let the corn cook for about 15 minutes per side, or until slightly charred on all sides.
• Remove the corn from the heat and set aside.
• Place the garlic and butter in a microwave-safe bowl and microwave for 1 minute, or until melted.
• Brush the garlic butter on the corn. Sprinkle with grated parmesan cheese.
• Enjoy!

Steps:

• In a small bowl, combine the butter, cheese and Italian seasoning; set aside. Remove husks and silk from corn; place in a shallow microwave-safe dish. Add water. Cover and microwave on high for 7-10 minutes, turning once. Let stand for 5 minutes; drain. Brush with butter mixture; sprinkle with salt.

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.

Steps:

• In a shallow bowl, combine the first six ingredients. Place butter in another shallow bowl. Dip chicken in butter, then roll in cornflake mixture. , Arrange chicken on a rack in a foil-lined 15x10x1-in. baking pan. Bake, uncovered, at 350° for 45-50 minutes or until chicken juices run clear.

Steps:

• 1. Shuck the corn,remove all the silks, wash then lay on paper towels to dry.
• 2. Tear foil off in sheets big enough to wrap the corn in. Lay the corn on the foil sheets. Take a pastry brush and spread the softened butter or margarine on all sides
• 3. Sprinkle the Parmesan cheese on all sides. Sprinkle with salt and pepper. Wrap up the corn in the foil.
• 4. Lay on the side of grill when grilling the other food. Turn maybe every 5 minutes on all sides. The cooking time could vary it is according how hot you have your grill. Then enjoy,yummmmmmy
• 5. You can adjust the salt intake. Also if you are not grilling out, you can also put the corn on a baking sheet and put in the oven.

Steps:

• 1. Preheat oven to 350. Brush a 13 x 9 inch baking dish with some of the butter.
• 2. Sprinkle 1/3 cup of the cheese over the bottom of the dish. Tilt so the cheese is evenly distributed and adheres to the butter. (Or you can use ten 4 oz. ramekins for individual servings)
• 3. In large pan, heat cream til it begins to boil. Add corn, salt and sugar and heat, stirring occasionally, til mixture is almost at a boil.
• 4. In meantime, make a paste out of the remaining melted butter and the flour. Stir it into the mixture in the pan and cook til thickened and liquid comes to a boil. Remove pan from heat, transfer mixture to prepared dish or ramekins and sprinkle with the remaining 1/3 cup cheese. At this point, you can let cool, cover and refrigerate for up to 3 days or freeze for up to 1 month. Bring to room temperature before continuing.
• 5. Bake corn til bubbling, and golden brown, about 30 minutes. Individual ramekins will take 15 to 20 minutes. Serve at once. Serves 8 to 10

Steps:

• Preheat oven to 350°; brush a 13 x 9 inch baking dish with some of the butter.
• Sprinkle 1/3 cup of cheese over the bottom of the dish and tilt so the cheese is evenly distributed and adheres to the butter.
• In a big saucepan, heat the cream until it begins to boil; add in the corn, salt, and sugar; heat, stirring occasionally, until the mixture is almost at a boil.
• In the meantime, make a paste out of the remaining melted butter and the flour.
• Stir into the mixture in the saucepan and cook until thickened and the liquid comes to a boil.
• Remove pan from heat; transfer mixture to toe baking dish; sprinkle with remaining 1/3 cup cheese.
• **At this point, you can let cool, cover, and refrigerate for up to 3 days or freeze for up to 1 month; bring to room temperature before continuing.
• Bake about 30 minutes, until corn is bubbling and golden; serve immediately.