I always keep a stash of baby corn in the pantry for the kids to snack on year round. I recently saw people roasting baby corn, and I thought that it was such a fun way to make this pantry staple really fun to eat by any meal! For this parmesan roasted baby corn, I took my corn ribs recipe and tweaked it for a dairy meal (perfect for Shavuos) with melted butter and the addition of grated parmesan cheese. Gosh, if I do say so myself, it's next level!!
Ingredients needed for parmesan roasted baby corn:
- Baby corn
- Melted butter
- Fresh lime- I prefer fresh limes, but in a pinch, bottled lime juice can work too!
- Spices: smoked paprika, cumin, garlic powder, onion powder, salt and pepper.
- Fresh cilantro
- Grated parmesan cheese
How to make it:
- Preheat oven to 425F. Line a baking sheet with parchment paper.
- Toss the drained baby corn onto the baking sheet. Drizzle with melted butter, lime juice, and spices.
- Toss the corn with your hands really well until each piece is coated.
- Roast for 25 minutes, or until the corn is lightly charred.
- Garnish with additional lime juice, parmesan and chopped cilantro.
Storing and reheating:
Store in the fridge for up to 2 days. If your making it in advance, go up until step 4. Reheat in a warm oven and garnish before serving with the additional lime juice, parmesan and chopped cilantro.
Substitutes for parmesan roasted baby corn:
Baby corn- If you happen to come across fresh baby corn (hello Trader Joe's) feel free to use them in this recipe! It does have a slightly sweeter and more vibrant flavor than canned corn. You can also use this recipe for corn ribs! Just be sure to adjust the baking time accordingly. (For corn ribs I generally bake them for 5 minutes longer then this recipe)
Butter- You can use olive oil instead but of course it won't have the same flavor!
Cheese: Feel free to use feta cheese instead.
More great side dish ideas:
Vibrant Middle Eastern style cauliflower side dish
Gluten free sweet potato and butternut squash casserole
Parmesan roasted baby corn
Ingredients
Method
- Preheat oven to 425F. Line a baking sheet with parchment paper.
- Toss the drained baby corn onto the baking sheet. Drizzle with melted butter, lime juice, and spices.
- Toss the corn with your hands really well until each piece is coated.
- Roast for 25 minutes, or until the corn is lightly charred.
- Garnish with additional lime juice, parmesan and chopped cilantro.
