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Easy Oven Baked Parmesan Pesto Corn on the Cob

Author: Maika
An incredible combination of spicy basil with a creamy mixture of mayonnaise and Italian cheese blend compliments the sweet oven-roasted corn on the cob.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings 2
Course: Sides, Vegetarian
Cuisine: American, North American, Mexican, Latin, Italian, Mediterranean
Keyword: 45 minute meal, bake, beginner, cheese, easy, gluten-free, Pescatarian, Pollotarian, Snack, Spring, Summer, Vegetables, Vegetarian
Calories: 257.58kcal

Ingredients

  • 2 fresh corn on the cob
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt
  • 2 teaspoons basil pesto
  • ¼ teaspoon red pepper chili flakes
  • 2 tablesppon mayonnaise
  • 2 tablespoons grated Italian cheese*
  • chopped parsley
  • smoked paprika powder
  • lemon wedges

Equipment

Instructions

  • Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
  • Do this First: If you use wooden skewers, soak them in water for at least 30 minutes before using them to reduce fire hazards. Do this first, then start the prep for this recipe.
  • Set the Oven: Preheat oven to 400 degrees Fahrenheit.
  • Prep the Corn: Carefully insert a skewer into each corn cob. Then, place each corn on a piece of foil paper (1x1ft), enough to wrap it later.
  • Rub each corn with olive oil and season with salt. Then, close and wrap the corn with the foil evenly without bunching at the top. Watch my picture and video tutorials for extra help.
  • Bake the Corn: Place them on a sheet pan and bake for 30 minutes. Then, when the corn is tender, remove it from the oven and rest for 8 minutes.
  • Make the Corn Toppings While the Corn Bakes: Mix the pesto, red pepper flakes, and mayonnaise in a small mixing bowl.
  • Add Toppings: After the corn has rested, open the foil, leaving the corn on the foil. Then, brush the pesto mayo onto the corn evenly and sprinkle each corn with the cheese blend.
  • Garnish and Serve: Plate the corn and sprinkle with smoked paprika powder and chopped parsley. Then, serve with a lemon wedge. Finally, squeeze the lemon juice over the corn and enjoy.

Nutrition

Calories: 257.58kcal | Carbohydrates: 18.11g | Protein: 5.5g | Fat: 20.07g | Saturated Fat: 3.01g | Cholesterol: 2.52mg | Sodium: 669.97mg | Fiber: 2.21g | Sugar: 5.88g
Tried this recipe?Mention @Just Maika Cooking or tag #justmaikacooking!